Carrot Cake Muffins


  • ½ cup + 2 tbsp coconut flour
  • 2 scoops ALOHA Vanilla Protein Powder
  • 1 ½ tsp baking powder
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tbsp avocado oil
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup unsweetened vanilla coconut yogurt
  • 3 tbsp pure maple syrup
  • ½ cup + 2 tbsp unsweetened vanilla almond milk
  • 1 cup freshly grated carrots
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Plant-Based Protein Powder



  1. Preheat oven to 425°F, and lightly spray a standard-size muffin pan (8 cups) with coconut oil.
  2. Combine coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Make sure there are no clumps of coconut flour in the mixture. In a separate bowl, whisk together the avocado oil, eggs, and vanilla. Stir in the maple syrup, almond milk, and coconut yogurt.
  3. Add a third of the dry mixture to the wet ingredients and begin to incorporate. Repeat two more times with the remaining 2/3 of the dry mixture. Gently fold in the carrots.
  4. Divide the batter among the 8 muffin cups.
  5. Bake at 425°F for 8 minutes. Reduce the temperature to 350°F and continue cooking for 18-22 minutes. Do not open the oven while the muffins are baking! Once they have baked for at least 25 minutes total, you can open the oven to test they are done. Once a toothpick comes out clean or the tops feel firm to touch, remove from the oven and cool for 5 minutes before removing from the pan.
  6. Transfer to a wire rack to cool completely, and enjoy!