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?
Carrot Pumpkin Muffins
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
- Preheat oven to 350 degrees. Line a 12-cup muffin pan or grease with cooking spray.
- In a medium bowl, whisk together dry ingredients (except for carrots) and set aside.
- In another bowl, combine wet ingredients and whisk until blended. Add wet ingredients to dry ingredients and stir until combined.
- Gently fold in carrots.
- Fill muffin cups about ¾ full.
- Bake 25 to 30 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven. Cool for 5 minutes.
- Remove from muffin pan. Cool completely on a wire rack.
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Nutrition Information:Yield: 6 Serving Size: 2 muffins
Amount Per Serving: Calories: 373Total Fat: 17gCarbohydrates: 35gProtein: 25g