Carrot Cake Muffin with Vanilla-Chai

There’s nothing better than a wholesome, nutrient-dense treat that satisfies both your taste buds and your wellness goals. These protein-packed carrot muffins are the perfect balance of flavour and nourishment, making them an ideal snack or breakfast option. Infused with warming spices and boosted with KAILO Nutrition Vanilla-Chai Protein Powder, these muffins are as delicious as they are nutritious.

Whether you’re looking for a healthy snack to fuel your day, a pre-workout boost, or a guilt-free dessert, these muffins deliver. Plus, they’re gluten-free and can easily be made vegan with a simple swap.

Serves:

12 muffins

Ingredients:

Dry Ingredients:

• 1 cup almond flour
• 1 cup oat flour
• 1/2 cup KAILO Nutrition Vanilla-Chai Protein Powder
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• Pinch of sea salt

Wet Ingredients:

• 2 large eggs (or 2 flax eggs: 2 tbsp flaxseed meal + 6 tbsp water)
• 1/4 cup melted coconut oil
• 1/2 cup coconut sugar
• 2 tbsp maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract

Add-ins:

• 1 1/2 cups grated carrots (2-3 carrots)
• 1/2 cup chopped walnuts (optional)

Coconut Cream Frosting:

• 1/2 cup chilled coconut cream
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract

Garnish (optional):

• Grated carrot
• Chopped walnuts

Method:

1. Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. Lightly grease the liners if desired.
2. In a large bowl, mix almond flour, oat flour, protein powder, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk eggs (or flax eggs), coconut oil, coconut sugar, maple syrup, almond milk, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Gently fold in the grated carrots and walnuts.
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack.
8. To make the frosting, whip the coconut cream with maple syrup and vanilla until fluffy.
9. Once the muffins are fully cooled, top with the frosting and garnish with grated carrot and walnuts if desired.

Why You’ll Love These Muffins

• Protein Boost: Thanks to KAILO Nutrition Vanilla-Chai Protein Powder, these muffins support muscle recovery and keep you full longer.
• Naturally Sweetened: Coconut sugar and maple syrup provide a touch of sweetness without refined sugar.
• Gluten-Free & Dairy-Free: Made with almond and oat flour, these muffins are gentle on digestion.
• Versatile & Meal-Prep Friendly: Enjoy them as a grab-and-go breakfast or a nourishing snack throughout the week.