Carrot Cake Protein Muffin (Gluten/Wheat free)

I just made these today and love them so I thought I’d share! About a month ago I came across a recipe for carrot cake protein muffins that I thought sounded good but when I made it, it turned out kinda weird. The middle of all the muffins wouldn’t cook and the outsides burnt so I decided that I’d tweak a few things and see if I couldn’t get a better outcome. Shortly thereafter I found a great recipe that used apple butter, which was nice given the surplus of homemade apple butter in my freezer from when I decided I needed to buy a flat of apples last summer. So I took the apple butter recipe and gave it a little nutritional boost and this is what came out. The protein power adds a fluffiness to the texture which is sometimes lost on gluten free options so it makes for a great addition. I like to make extras and I will keep them in the freezer and have one or two mini muffins as a snack, I especially like them when we are up riding at the mountain. I hope you enjoy!

Carrot cake protein muffin – (Gluten/wheat free)


For the Muffins

  • 2 cups gluten free flour blend (I use Namaste or Bob’s red mill)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg or pumpkin pie spice
  • ½ teaspoon salt
  • 2 cups shredded carrots (about 3 large)
  • ½ cup shredded coconut (or raisins)
  • ½ cup chopped pecans (or walnuts)
  • 1-2 scoops of Vanilla Protein powder of choice (I use Isalean)
  • 1 cup Apple Butter
  • ¼ cup honey or maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ cup melted butter or coconut oil

For the Frosting

  • 8 ounces cream cheese, softened
  • honey or maple syrup to taste
  • Optional 1-2 tablespoons greek yoghurt


  1. Preheat oven to 350°. Line a muffin tin with paper cups or spray with cooking spray. Set aside.
  2. In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, coconut, pecans (or whatever) and Protein powder until well mixed. Set aside.
  3. In a small mixing bowl, combine the apple butter, honey or maple syrup, eggs, vanilla, and coconut oil. Stir until smooth.
  4. Add the apple butter mixture to the flour mixture and stir to combine. Do not over mix (this results in tough muffins), a few lumps of flour are fine.
  5. Spoon the mixture into the prepared muffin cups, filling them ⅔ of the way. Bake in preheated oven for 15-20 minutes, or until the tops begin to brown and a toothpick inserted into the center comes out clean.
  6. Remove from the oven and let cool completely on a baking rack.
  7. Make the frosting by combining the cream cheese, yoghurt and honey or maple syrup until smooth. Amount of honey or maple syrup depends on how sweet you want it, a hand mixer is great here. Spread onto cooled muffins.

** I used coconut instead of raisins because I don’t like the muffins to be too sweet, so if you like a little more sugar in your muffin you might up the maple syrup or add the raisins instead of the coconut to do so.