Spiced Carrot Cake Protein Muffins

Ingredients

1 ½ cups (180g) wholemeal spelt flour (or plain whole wheat flour)

½ cup (60g) almond meal

1 scoop (approx. 30g) Pure Plant Protein Unflavoured

1 ½ tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp salt

1 cup finely grated carrot (about 1 large carrot)

½ cup unsweetened applesauce

½ cup plant-based milk (soy, almond, or oat)

⅓ cup maple syrup

¼ cup neutral oil (like melted coconut oil)

1 tsp vanilla extract

½ cup raisins or sultanas (optional)

¼ cup chopped walnuts or pecans (optional)

Method

Preheat & Prep: Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners.

Combine Dry Ingredients: In a large bowl, whisk together the spelt flour, almond meal, Pure Plant Protein Unflavoured powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Ensure there are no protein powder clumps.

Combine Wet Ingredients: In a separate medium bowl, whisk together the grated carrot, applesauce, plant-based milk, maple syrup, oil, and vanilla extract until well combined.

Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined – be careful not to overmix. A few lumps are okay.

Fold in Add-ins: Gently fold in the optional raisins/sultanas and chopped nuts, if using.

Fill Liners: Divide the batter evenly among the prepared muffin liners, filling each about two-thirds to three-quarters full.

Bake: Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Cool: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Macros

Energy (kJ)	985 kJ / 235 kcal
Protein	5.5 g
Fat	10 g
Sat Fat	1.2 g
Carbs	30 g
Sugar	10 g
Fibre	3.5 g