Carrot Cake Protein Muffins

When breakfast tastes like dessert… I call that a win.

These are quite possibly my favorite grab-and-go muffins that taste heavenly, require a minimum of ingredients, and give you a filling serving of protein, veggies, carbs, and an optional add in of healthy fats too. I am a sucker for carrot cake. When carrot cake is healthier? Even better. When I can have carrot cake for breakfast? I’m in love.

As a mother, muffins that pack a protein punch with the addition of my favorite- Vegan Vanilla Shakeology (a powerhouse plant based superfood shake mix that we use as a go-to for baking and to blend into daily milkshakes) mean my kids are getting a dense dose of nutrients too. We hope you enjoy these muffins as much as we do! Leave a comment below, tell me what you think!

Ingredients:

• 1.5 c old fashioned oats
• 3 c shredded carrots
• 6 eggs
• 2-3 scoops Vanilla Vegan Shakeology
• 2 tsp cinnamon
• 3 tsp coconut oil, melted (optional)

Directions:

In a large mixing bowl, add ingredients. I personally don’t add in coconut oil however if you want to add in a healthy fat, you can add it in at this time. Mix ingredients well. Divide into 12 muffin tins. Bake at 350* x 20-22 minutes or until toothpick inserted comes out clean.
Cool on wire rack 5-10 minutes. Enjoy!
* One serving size is THREE muffins. Yes! These pack a punch and are super filling, and rich in fiber and nutrients!