This viral Carrot Cake Pancake Muffin trend is all the rage for good reason. The recipe can be baked in the oven as muffins or made as pancakes on the stove top. It combines carrots, raisins and the right amount of warm spices to give carrot cake vibes. But, these muffins are so good for you with no added sugar, and they’re highly nutritious because of our FlavCity Vanilla Cream Protein Smoothie. They are versatile enough to enjoy with your morning cuppa Joe, or as dessert!
Makes 8 Muffins
Breakfast, Snacks, Dessert
Directions
- Preheat the oven to 350F.
- In a food processor, first shred the carrots, then swap out the shredding disk for the blade attachment. Add all the remaining ingredients in (except the raisins and pecans) Pulse to combine, then add the pecans, pulse again just to give them a rough chop.
- Pour the batter into a bowl, add the raisins, and stir with a spatula to combine.
- Grease a ceramic muffin pan with some avocado oil spray, then fill each cup about ¾ way. Should make about 8 muffins.
- Cook the muffins for 30 minutes. They’re done once an inserted toothpick comes out clean.
- Let cool and enjoy with some maple syrup or cream cheese!
Notes:
1. This can be made without the food processor. Simply shred the carrots
by hand, chop the pecans, and mix everything together in a bowl.
2. You can make pancakes instead of muffins with this batter. Simply eliminate steps 1, 4 and 5 in the directions above. After completing steps 2 and 3, add a little coconut or avocado oil to a heated pan on
the stove. Then, drop ¼ cupfuls of batter into the pan, cooking 3-5 minutes on each side, flipping only once. No need to cool them! Just top with some syrup and enjoy!
*To make the recipe dairy-free you can substitute the 1 scoop of our whey-based Protein Smoothie with 2 scoops of our plant-based Vegan Protein Smoothie.
