Description

Delight in these wholesome Carrot Cake Oatmeal Muffins, packed with rolled oats, grated carrots, raisins, and a hint of warm spices. Perfect for a nutritious breakfast or snack, these muffins blend the flavors of classic carrot cake with the hearty texture of oats and protein powder, baked to tender perfection.

Ingredients

Scale

Dry Ingredients

2 1/4 cups rolled oats (227 grams)
2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence (60 grams)
1/2 cup raisins (80 grams)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt

Wet Ingredients

1 cup unsweetened applesauce (244 grams)
1 cup grated carrots (122 grams)
1/2 cup unsweetened vanilla almond milk (4 fl oz)
1/4 cup light brown sugar (48 grams)
2 large eggs
2 tbsp coconut oil, melted (30 grams)
1 tsp vanilla extract

Optional Topping

1/4 cup chopped pecans

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (205°C). Line a jumbo muffin tin with 7 parchment muffin liners and set them aside to be ready for the batter.
Mix Wet Ingredients: In a small to medium bowl, whisk together the unsweetened applesauce, unsweetened vanilla almond milk, light brown sugar, eggs, melted coconut oil, and vanilla extract until the mixture is smooth and well combined. Set aside this wet mixture.
Combine Dry Ingredients and Carrots: In a large mixing bowl, combine the rolled oats, vegan protein powder, raisins, cinnamon, baking powder, baking soda, nutmeg, and salt. Stir to evenly distribute all dry ingredients. Then fold in the grated carrots until they are uniformly mixed throughout the dry ingredients.
Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the large bowl with the dry ingredients and grated carrots. Mix everything together gently but thoroughly until just combined, ensuring the batter is cohesive and all ingredients are incorporated.
Portion and Add Topping: Divide the muffin batter evenly among the 7 prepared muffin liners. If using, sprinkle the tops with chopped pecans for added texture and flavor.
Bake Muffins: Place the muffin tin in the preheated oven and bake at 400°F for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. This gradual temperature change helps achieve a perfect bake.

Notes

Using parchment liners helps prevent sticking and makes removal easier.
Allow muffins to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a nut-free option, omit the pecan topping.
You can substitute the vegan protein powder with any vanilla flavored protein powder of your choice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: carrot cake, oatmeal muffins, vegan protein, healthy breakfast, nutritious muffins, baked oatmeal, plant-based protein