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!
Free Meal Planning Guide
Not sure where or how to get started? Leave it to us!
Enter your email below and we’ll send you our balanced meal planning guide plus a full done-for-you plan.
Carrot Cake Power Muffins
- 1/4 cup Kodiak Cakes Pancake Mix
- 2 oz Protein Shake (any flavor, may sub milk)
- 2 each egg
- 1/2 Large Carrot (shredded)
- 1 tsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 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.
- 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.
Download The Looli App
Make your wellness a priority, inside and out!
Start your free 7 day trial and access more tools, resources, content, recipes, workouts and more.
