Protein Banana Carrot Muffins Recipe

Packed with the sweetness of banana, a hint of cinnamon and some secret veggies, these protein banana carrot muffins should be on your list for your next snack!

5 servings of vegetables is difficult to get in every single day. Which is why I like to find ways to get some vegetables into meals or snacks that are normally light on, liked baked goods (e.g. Zucchini Bread).

Hiding vegetables in muffins is an easy way to sneak in some extra veggies because you hardly taste it! I was always really nervous about adding in carrot because sometimes it can have a harsh flavour, but added in with the cinnamon and banana, you can barely taste it - only a small flick from the orange pops through!

So if you're looking for your next high protein breakfast meal prep or something to grab as you run out the door to the gym, you need to try these protein carrot cake muffins.

Protein muffins ingredients

Carrot. Grated carrots are obviously necessary for a recipe called banana carrot cake muffins.

Banana. Banana in baked goods helps with the sweetness. Think banana bread 😉

Flavour. Cinnamon, nutmeg and vanilla are my go-to additions for these banana carrot cake muffins.

Maple Syrup. I use maple syrup in a lot of my protein muffin recipes instead of white or brown sugar because I love the flavour. Especially in these veggie muffins, it adds an extra layer of flavour which really compliments the cinnamon and nutmeg. This can make the muffins slightly denser in texture, so if you prefer a light and fluffy muffin, see substitutions and variations below.

Protein. I use a neutral vegan protein powder for my muffins because it is relatively versatile. See substitutions for other suggestions.

See recipe card for quantities.

How to make carrot and banana muffins

Substitutions and variations

Banana. If you don't like the subtle hint of banana taste, you can substitute with apple sauce or apple puree. It'll still give the hint of sweetness, without the banana taste.

Sugar. I like to use maple syrup for my muffin recipes because it adds another dimension of flavour. But it can make the muffins slightly denser in texture. If you prefer a light and fluffy muffin, substitute the maple syrup for white or brown sugar.

Vegetables. You can substitute carrots for zucchini to make zucchini bread style muffins, or even use half-and-half.

Protein. I use vegan protein powder for most baked goods, but you could also use either a neutral or vanilla whey protein powder. I have used a vanilla protein powder for muffins before and they have turned out well.

If you don't want to add protein powder, substitute the same amount with flour.

Dairy-free. To make these muffins dairy-free, use a dairy-free butter (e.g. nuttelex) or oil (e.g. olive oil, coconut oil, vegetable oil). Substitute the milk for a plant-based alternative such as soy, almond or oat, or you could use water.

Additions for carrot cake muffins

Carrot cake muffins often have extras added to them for extra deliciousness. Here are some ideas:

• Sultanas or raisins.
• Desiccated coconut.
• Walnuts.
• Dried apricots.
• Choc chips.

Meal prep breakfast muffins

Pair a banana carrot muffin with a side of Greek yoghurt and fruit and you have a beautifully balanced and delicious high protein breakfast meal prep.

You could also have the carrot banana muffin on its own for a snack as you head off to the gym!

Storing carrot cake muffins

You can store these banana and carrot muffins either on the bench or in the fridge in an airtight container for up to 5 days (up to a week in the fridge).

If you live in a hot climate, I wouldn't recommend keeping these high protein breakfast muffins on the bench as they will spoil quicker.

Freezing banana carrot muffins

You can freeze these sweet breakfast muffins for up to 3 months in an airtight container or ziplock bag.

If possible, avoid the use of a container as this will often leave air space which can cause freezer burn on the muffins.

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