Carrot Cake Pancake Muffins
Bobby Parrish May 6, 2024
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
Carrot Cake Pancake Muffins

For this recipe you can use

Carrot Cake Pancake Muffins
categorySnacks, Dessert, Breakfast
prep time20 minutes
cook time30 minutes



  • 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.

Recipe Notes

Macros per serving
  • 345 calories
  • 33 grams of total carbs
  • 3.3 grams of fiber
  • 27 grams of protein
  • 12.8 grams of fat
  • 29.7 grams of net carbs
Nutrition Facts
Carrot Cake Pancake MuffinsAmount Per Serving (1 portion)
Calories 345
% Daily Value*
Fat 12.8g20%
Carbohydrates 33g11%
Fiber 3.3g13%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.

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