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Carrot Cake Protein Muffins

Updated: Apr 25, 2020

Have you ever been to Eva's Kitchen in Greenwich Village and received one of their free mini protein carrot cake muffins? If you have, then you KNOW that they are some of the most incredible and delicious healthy sweets on this earth. I may be exaggerating, but I am very passionate about a good healthy dessert! Anyway, since I am stuck at home in NJ and away from what has become one of my favorite little food joints in NYC, I decided to try and captivate that same deliciousness that is always provided to me by Eva's on my own... so this is what I came up with. Give it a try and let me know if you LOVE them!


Carrot Cake Protein Muffins

[Eva’s Kitchen - Greenwich Village Dupes]

Yields: 8 muffins



1 1/2 cup shredded carrot ( not store bought, finely shred/grate your own!)

1/2 cup plain greek yogurt

1/2 cup plant based milk (I used almond milk)

2 large egg whites

1 tsp vanilla extract


1 1/2 tsp baking powder

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

1/4 tsp salt

3/4 cup whole wheat flour

2 scoops whey protein powder [unfortunately, plant based will leave them dry :( ]

1 tbsp coconut oil (melted)

1/2 cup brown sugar (you can sub this for agave, honey, or stevia)

Steps to Deliciousness:

  1. Mix wet ingredients together. Mix dry ingredients together separately. Do not add in the shredded carrots until you have combined the two. Then, combine both the wet and dry ingredients into one large bowl and mix thoroughly (by method of your choice!). Mix in shredded carrots.

  2. Preheat the oven to 425 degrees (YES, 425 degrees).

  3. Glaze the inside of your muffin baking sheet with coconut oil / oil of your choice. Evenly pour the mixture into all 8 of the muffin slots (about 3/4 full, start with 1/2 and then evenly distribute the rest among the 8 after). A personal favorite tip is to sprinkle some extra brown sugar on top of the muffins to create a very minimal sugar coat ;) Think of it as the muffin wearing a little bit of an outfit?

  4. Place the muffin pan into the oven and bake on 425 degrees for about 5 minutes, then adjust the temperature back down to 350 degrees and bake for 20-22 minutes. If you need to check if the batter has fully baked, take a toothpick or fork and stick in the muffin to check if any wet batter sticks to it!

  5. Take them out and enjoy!


Take it from Nick Jonas if you don't believe me...(or don't, it's entirely up to you) ;)

Anddddd... PUH-LEASE stay healthy & safe during this crazy time!

xoxo Gabi

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