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Carrot Cake Protein Muffins (Dairy & Gluten Free)

Carrot Cake Protein Muffins (Dairy & Gluten Free)

This recipe for gluten-free and dairy-free protein muffins is really fun and easy. The muffins are carrot-cakey and delicious, especially topped with protein frosting.


1 cup vanilla vegan protein powder
1/2 cup quinoa flakes
3/4 cup ground-up gluten-free oats 
1 cup egg whites
1 cup  coconut milk (from the carton)
1/4 cup applesauce
2 teaspoon baking powder
1 teaspoon baking soda
1/2  grated apple (added after blending the above)
1 large grated carrot (also added after blending the above)
1/4 cup chopped walnuts (also added after)
1/4 cup chopped macadamia nuts (also added after)


1. Blend all ingredients except for the apple, carrot, and nuts.

2. Once blended, add the apple, carrot, and nuts.

3. Bake for ~ 25-30 minutes at 170 C (338 F) or until your knife comes out clean. 

2. Top with vanilla protein frosting!


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5/5 (1 Review)

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