Banana Carrot Muffins (with Protein Powder)

a square image of a banana carrot muffin in a bakery style

Banana Carrot Muffins (with Protein Powder)

If you're after a deliciously moist muffin with some secret veggies and protein, then these protein banana carrot muffins are a must try! Naturally sweetened with maple syrup and banana, they're fluffy and satisfying for a meal prepped breakfast or an afternoon snack.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Cuisine European

Servings muffins

Calories 246 kcal

Equipment

Muffin Tin, moderate depth
Silicone Muffin Liners, optional
KitchenAid Stand Mixer, optional (or hand-mixer)

Ingredients

Wet ingredients:

115 g (½ cup) unsalted butter, room temperature, See Note 1
160 g (½ cup) maple syrup, See Note 2
2 eggs, room temperature
130 g (½ cup) banana , mashed, approx.1, See Note 3
60 ml (¼ cup) milk, See Note 4
100 g (1 cup) carrot, approx.2, See Note 5

Dry ingredients

150 g (1 ¼ cups) flour, all purpose
90 g (¾ cup) vegan protein powder, vanilla or neutral, See Note 6
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoon cinnamon, adjust to preferences
1 teaspoon nutmeg, adjust to preferences

Extras (optional)

½ cup Sultanas, or other toppings, see note 7

Instructions

Prepare

Preheat oven to 210°C (410°F).
Finely grate 100 g (1 cup) carrot and remove excess liquid with a paper towel.
Note - no need to go hard on this step as some liquid will help with the texture of the muffins. Just squeeze out excess.
Mash 130 g (½ cup) banana .

Mix ingredients

In a large bowl using a stand mixer, hand mixer etc. mix together 115 g (½ cup) unsalted butter and 160 g (½ cup) maple syrup.
note - in cold climates, you might have small amounts of solid and may need to warm up the bowl in the microwave. Small amounts are fine, but if it's not mixing, it'll need to be warmer.
Mix in 2 eggs, 130 g (½ cup) banana , 60 ml (¼ cup) milk, 3 tsp baking powder, 1 tsp salt, 1 tsp vanilla extract, 2 tsp cinnamon, 1 tsp nutmeg
Stir 150 g (1 ¼ cups) flour and 90 g (¾ cup) vegan protein powder flour and protein powder until JUST combined (otherwise they can go dense)
Gently fold in 100 g (1 cup) carrot and ½ cup Sultanas

Baking

Line a muffin tray with muffin liners and add mixture to half way.
Bake for 7 minutes then decrease heat to 175°C (350°F) for 17 minutes. You should get a mostly dry skewer with a couple of wet crumbs. Allow to cool once removed for 10 minutes.

Notes

Note 1 (Butter)

Substitute for margarine, vegetable oil, olive oil or coconut oil. Same amount. I've personally used margarine and coconut oil for these and both work really well.

Note 2 (Maple Syrup)

Substitute for equal amounts honey. The wet sweet ingredients can make the muffins slightly dense. If you prefer a lighter muffin, substitute with brown sugar (lightly packed) or white sugar. Same amount.

Note 3 (Banana)

Substitute for ½ cup apple sauce or puree. This will remove the banana undertone.

Note 4 (Milk)

Substitute for plant-based milk (e.g. almond, oat, soy). Same amount.

Note 5 (Carrot)

Squeeze the grated carrot out as much as you can without stressing yourself out. Some moisture is okay, but you want to get rid of as much as you possibly can to prevent the texture of the muffins going weird.

Note 6 (Protein powder)

If omitting, substitute with additional flour (same amount as protein). I use a neutral vegan protein powder for my muffins because it is relatively versatile and acts very similar to flour when baking. Whey and other types of protein powder can work (I've personally tried whey), however, they can sometimes create a funny aftertaste and don't act the same as flour which is why I frequently recommend vegan

Note 7 (Add-ins)

Lots of different options including - sultanas, dried apricot, nuts, chia seeds, peanut butter, chocolate chips etc.

Storing

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

Freezing

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

Nutrition

Serving: 1muffinCalories: 246kcalCarbohydrates: 28gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 71mgSodium: 399mgPotassium: 172mgFiber: 1gSugar: 12gVitamin A: 2507IUVitamin C: 1mgCalcium: 141mgIron: 2mg

Keyword Breakfast meal prep, snack prep, snack recipe

Tried this recipe?Please consider !