Save It Moist, protein-packed muffins combining the flavors of carrot cake with creamy ricotta, these wholesome treats are perfect for breakfast or a healthy snack any time of day.
I started making these protein carrot cake ricotta muffins while searching for a nutritious, satisfying snack. The combination of grated carrots and creamy ricotta cheese quickly became a family favorite and brought a delicious twist to our weekend breakfasts.
Ingredients
- Whole wheat flour: 1 cup (120 g)
- Vanilla protein powder: 1/2 cup (60 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Ricotta cheese (part-skim or whole): 1 cup (250 g)
- Honey or maple syrup: 1/3 cup (80 ml)
- Milk of choice: 1/4 cup (60 ml)
- Melted coconut oil or light olive oil: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Grated carrots: 1 1/2 cups (165 g, about 2 medium carrots)
- Chopped walnuts or pecans (optional): 1/3 cup (40 g)
- Raisins (optional): 1/4 cup (40 g)
Instructions
- Prepare oven and tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients:
- In another bowl, beat the eggs. Add ricotta, honey, milk, melted coconut oil, and vanilla extract, and mix until smooth.
- Combine mixtures:
- Add the wet ingredients to the dry ingredients and gently fold together until just combined. Do not overmix.
- Fold in add-ins:
- Fold in the grated carrots, and if desired, the nuts and raisins.
- Divide batter:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins:
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save It My kids love helping mix the batter and sprinkle nuts on top. Sharing warm muffins right out of the oven made for cozy Saturday mornings together in our kitchen.
Nutrition Information
Each muffin contains about 155 calories, 6 g fat, 17 g carbohydrates, and 8 g protein when nuts and raisins are included, making them both nutritious and satisfying.
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, whisk, grater, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
This recipe contains wheat, eggs, and dairy, and may include tree nuts if you use walnuts or pecans. Always check ingredient labels if you have food allergies.
Save It Enjoy these muffins fresh or freeze for busy mornings. They're a great way to start your day with delicious, nourishing protein.
Common Questions About Recipes
- → Can I make these muffins dairy-free?
Yes, substitute plant-based ricotta and non-dairy milk for a dairy-free version with delicious results.
- → How can I add more flavor?
Try adding a pinch of ginger or topping with a light cream cheese glaze for an extra burst of taste.
- → Are nuts and raisins necessary?
No, nuts and raisins are optional. Add them for added crunch and sweetness or omit as desired.
- → How do I prevent dry muffins?
Do not overmix the batter and bake just until a toothpick comes out clean to keep muffins moist.
- → What is the best way to store leftovers?
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → Can I use a different flour?
Yes, substitute all-purpose flour or a gluten-free blend as needed, adjusting texture and liquid if necessary.