Jumbo Carrot Protein Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl; gently stir in carrots and raisins.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk maple syrup and olive oil together in a medium bowl; beat in yogurt, eggs, and vanilla extract. Stir maple syrup mixture into flour mixture until just combined; batter will be a bit lumpy.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Divide batter among the prepared muffin cups; sprinkle tops with pumpkin seeds and raw sugar.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until golden and a toothpick inserted into center of largest muffin comes out clean, about 15 minutes. Cool on a wire rack before serving, about 10 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)