Carrot Cake Oatmeal Muffins

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Your favorite spring dessert got a healthier breakfast makeover with these Carrot Cake Oatmeal Muffins. Each muffin has 12g protein!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Keyword: breakfast, carrot cake, muffins, spring

Servings: jumbo muffins

Calories: 296kcal

2 1/4 cups rolled oats (227 grams)
2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence (60 grams)
1/2 cup raisins (80 grams)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
1 cup unsweetened applesauce (244 grams)
1 cup grated carrots (122 grams)
1/2 cup unsweetened vanilla almond milk (4 fl oz)
1/4 cup light brown sugar (48 grams)
2 large eggs
2 tbsp coconut oil, melted (30 grams)
1 tsp vanilla extract
Optional: 1/4 cup chopped pecans for topping

Pre-heat oven to 400°F. Line jumbo muffin tins with 7 parchment muffin liners and set aside.
In a small to medium bowl, whisk together 1 cup unsweetened applesauce, 1/2 cup unsweetened vanilla almond milk, 1/4 cup light brown sugar, 2 large eggs, 2 tbsp coconut oil, melted, and 1 tsp vanilla extract until well combined. Set aside.
In a large bowl, combine 2 1/4 cups rolled oats, 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence, 1/2 cup raisins, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp nutmeg, and 1/4 tsp salt. Once mixed, add 1 cup grated carrots and stir until the carrots are evenly distributed in the dry ingredients, then add wet ingredients and mix until combined.
Divide batter evenly into 7 muffin liners. If desired, top with chopped pecans. Bake at 400°F for 5 minutes, then lower heat to 350°F and bake for another 30 minutes (leave the muffins in the oven the entire time as the temperature adjusts).

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