Carrot Cake Power Muffins
Soft, cozy, and just sweet enough!
These muffins come together in one bowl, bake in under 30 minutes, and give you 5 grams of protein and 2 grams of fiber each.
Each serving makes 3 muffins. Eat ’em all for a quick breakfast, grab one as a light snack, or add a bit of cream cheese or peanut butter, or crumble it onto yogurt or cottage cheese for a more filling option. Whatever way you choose, you’re sure to love!

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Ingredients
Directions
- Preheat the oven to 350°F.
- In a bowl, mix all ingredients until well combined.
- Divide batter evenly into 3 greased or lined muffin cups.
- Bake for 22–25 minutes, or until a toothpick comes out clean.
- Let cool slightly and enjoy.
Notes
- Add a few chopped walnuts, raisins or shredded coconut for texture and crunch.
- Freezing Instructions: Let muffins cool completely, then store in an airtight container or freezer-safe bag (wrap individually for easy grab-and-go) and freeze for up to 2–3 months. To enjoy, thaw at room temperature or microwave for 20–30 seconds until warm.
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