Turmeric Carrot Protein Muffins

Turmeric Carrot Protein Muffins

These Turmeric Carrot Protein Muffins contain a powerhouse spice (turmeric) that has anti-inflammatory properties and aids in digestion. It adds a beautiful yellow colour and subtle earthy flavour that compliments the sweetness of the carrots and tartness of the greek yogurt frosting.

Turmeric Carrot Protein Muffins



  • 2 large carrots, or 1 heaping cup of baby carrots (200g)
  • 4 scoops (81g) LeanFit All-in-One
  • 1/4 cup (24g) powdered peanut butter
  • 2 tbsp (16g) coconut flour
  • 1 egg
  • 1/2 cup water
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder

  • 1/2 cup (120 g) greek yogurt
  • 1/2 tbsp stevia honey (or sweetener of your choice)
  • cinnamon to taste


  1. Finely grate the carrots. If using baby carrots, blend them with a couple tablespoons of water in a food processor.
  2. Add all of the dry ingredients to a mixing bowl, followed by the shredded carrot,
    the egg and the water. Mix evenly.
  3. Lightly spray a muffin tin and fill about 3/4 of the way with batter. I separated my batter to make 8 muffins.
  4. Bake at 350 degrees for around 30-45 minutes or until golden. Once cooled, top with the greek yogurt and optional (but highly recommended) walnuts.

lauren-p-food-blogger Recipe Creator Lauren Pettifer is a food and fitness social media enthusiast from Burnaby, BC.

See more recipes on Lauren’s Instagram account.

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