pumpkin carrot muffins

[RECIPE] Pumpkin Carrot Muffins

These pumpkin carrot muffins are not only a great way to mix up the mundaneness of eating eggs for breakfast every day, but they are also a great portable snack for tournament days.   Two of these muffins yield 39 grams of carbs making them an excellent pre-exercise meal or during-exercise snack.  They also contain a whopping 25 grams of protein per serving (2 muffins), so they are a great breakfast or post-workout meal too! Plus, they are gluten and dairy-free which helps to avoid inflammation associated with these ingredients.   

These are great fall or winter recipes to make in batches and freeze for later.  Then you can just pop them in the oven for a few minutes to warm them up and optionally serve them with cinnamon butter.  YUM! 

When I have to wake up super early for practice or to drive to a tournament, I will make a batch of these the night before and eat a couple on the way.  Having these made ahead of time makes for a very convenient pre-game snack

I’ve also made these a few weeks ago for a pot-luck brunch I was invited to.  I knew that most other people at the party were bringing high-carb breakfast options like pastries and pancakes, so I decided to bring a lower-carb option that is much healthier with more nutrients and is higher in fiber. If you’re following a low-carb or keto diet, you can omit the honey altogether. This is my own pumpkin carrot muffins recipe. So do check it out and tell me if you liked it?

pumpkin carrot muffins

Carrot Pumpkin Muffins

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

These gluten-free, dairy-free muffins are an excellent pre-game snack, post-workout meal and breakfast.


  • 2 cups almond flour
  • 5 scoops Equip Prime Vanilla Protein Powder
  • 1 TBSP pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 cup pure honey
  • 3 large eggs
  • 1 cup pumpkin puree
  • 2 TBSP coconut oil
  • 1 tsp vanilla extract
  • 1.5 cups carrots, grated


    1. Preheat oven to 350 degrees. Line a 12-cup muffin pan or grease with cooking spray.
    2. In a medium bowl, whisk together dry ingredients (except for carrots) and set aside.
    3. In another bowl, combine wet ingredients and whisk until blended. Add wet ingredients to dry ingredients and stir until combined.
    4. Gently fold in carrots.
    5. Fill muffin cups about ¾ full.
    6. Bake 25 to 30 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
    7. Remove from oven. Cool for 5 minutes.
    8. Remove from muffin pan. Cool completely on a wire rack.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 2 muffins
Amount Per Serving: Calories: 373Total Fat: 17gCarbohydrates: 35gProtein: 25g

Written by

Share this post

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Blog Post Categories

Free Ebook

sport nutrition adult athlete playbook free download

Adult Athletes Playbook:
A Guide to Peak Performance and Athletic Longevity

This playbook will take you through my 3-step process to developing and implementing a personalized game plan for achieving your personal goals.

How you can work with me

Attend MY Free Masterclass

JOIN THE Athlete for life GROUP COACHING program

APPLY FOR 1-on-1 Coaching

Let's Connect!


Athlete for Life Program






My Account

Adult Athletes Playbook

A Guide to Peak Performance and Athletic Longevity

This playbook will take you through my 3-step process to developing and implementing a personalized game plan for achieving your personal goals.

© Healthy Green Athlete  |  Privacy Policy  |  Designed by Healthy Green Brands, LLC

Skip to Recipe

READY TO Join the team?


Subscribe to my weekly newsletter, The Healthy Green News, and receive a free playbook to help improve your health, fitness and sports performance.