Ingredients

• 1.5 cups whole wheat flour
• 1 scoop whey protein powder
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 2 cups grated carrot
• 0.5 cups raisins
• 0.5 cups maple syrup
• 0.33 cups olive oil
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons raw sugar , Optional
• 3 tablespoons pumpkin seeds , Optional

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
2. 2 Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
3. 3 Whisk maple syrup and oil together in a medium bowl. Add eggs, yogurt, and vanilla and beat well. Add maple syrup mixture to flour mixture, stirring until just combined. Batter will be a bit lumpy.
4. 4 Pour batter evenly into the muffin tins. Sprinkle sugar and pumpkin seeds over muffin tops.
5. 5 Bake in the preheated oven until golden and a toothpick inserted into center of largest muffin comes out clean, about 15 minutes. Cool on a cooling rack, about 10 minutes, before serving.

Nutrition per serving