Carrot Cake Protein Muffins with Lemon Yogurt Frosting (18g Protein)

Published: 8/17/2026

A portable version of the classic carrot cake. These muffins feature a zesty lemon cream-cheese-style frosting made from high-protein Greek yogurt.

Ingredients (12 muffins)

• 1.5 cups (190 g) oat flour
• 2 scoops vanilla protein powder
• 1 cup (100 g) finely grated carrots
• 1/2 cup (120 g) Greek yogurt (for the batter)
• 1/2 cup (120 g) Greek yogurt (for the frosting)
• 1 tbsp (15 ml) honey and 1 tsp (2 g) lemon zest (for the frosting)

Instructions

1. Preheat the oven to 350°F (175°C). Mix the dry and wet ingredients; fold in the carrots.
2. Bake in muffin tins for 20 minutes.
3. Once cooled, top with the yogurt, honey, and lemon zest mixture.

Pro Tips

• Fine Grate the Carrots: Use the finest side of the grater so the carrots melt into the batter for that signature moist carrot cake texture.

See Also

• The Ultimate Moist Carrot Cake
• Protein Cottage Cheese Pancakes
• Nordic Apple Oat Crisp

Categories: baking, breakfast, healthy