Protein Banana Carrot Muffins Recipe
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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.
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 g (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
- 10 g (3 teaspoon) baking powder
- 3 g (1 teaspoon) salt
- 5 g (1 teaspoon) vanilla extract
- 5 g (2 teaspoon) cinnamon, adjust to preferences
- 3 g (1 teaspoon) nutmeg, adjust to preferences
Extras (optional)
- 80 g (½ cups) Sultanas
Instructions
Prepare
- Preheat oven to 210°C (410°F).
- Finely grate 100 g (1 cup) carrot and remove excess liquid with a paper towel.
- Mash 130 g (½ cup) banana .
Mix ingredients
- In a large bowl, 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.using a stand mixer, hand mixer or whisk and beat together butter and maple syrup. Add eggs, mashed banana, milk, baking powder, vanilla, spices and salt.
- Mix in 2 eggs, 130 g (½ cup) banana , 60 g (¼ cup) milk, 10 g (3 teaspoon) baking powder, 3 g (1 teaspoon) salt, 5 g (1 teaspoon) vanilla extract, 5 g (2 teaspoon) cinnamon, 3 g (1 teaspoon) nutmeg
- Stir 150 g (1 ¼ cups) flour and 90 g (¾ cup) vegan protein powder flour and protein powder until JUST combined.
- Gently fold in 100 g (1 cup) carrot and 80 g (½ cups) 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
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
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