Wholesome muffins packed with carrot, ricotta, and protein. Perfect for breakfast, snacks, or on-the-go.
# Components:
→ Dry Ingredients
01 - 1 cup whole wheat flour
02 - 1/2 cup vanilla protein powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 2 large eggs
09 - 1 cup ricotta cheese (part-skim or whole)
10 - 1/3 cup honey or maple syrup
11 - 1/4 cup milk of choice
12 - 1/4 cup melted coconut oil or light olive oil
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 1 1/2 cups grated carrots (about 2 medium carrots)
15 - 1/3 cup chopped walnuts or pecans (optional)
16 - 1/4 cup raisins (optional)
# Method steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together whole wheat flour, vanilla protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
03 - In a separate bowl, beat eggs. Add ricotta cheese, honey or maple syrup, milk, melted coconut or olive oil, and vanilla extract. Whisk until a smooth mixture forms.
04 - Pour wet ingredients into the dry mixture. Gently fold together using a spatula until just incorporated, taking care not to overmix.
05 - Fold in grated carrots. If using, stir in chopped walnuts or pecans and raisins until evenly distributed throughout the batter.
06 - Spoon batter evenly into the prepared muffin cups, filling each about three-quarters full.
07 - Place pan in the oven and bake for 22–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 - Allow muffins to rest in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.
