Hi-Protein Carrot Cake Goji Muffins

I created these muffins as a high-protein breakfast for my wonderful friend Marion who is diabetic. She asked for a high-protein breakfast to eat on waking up. They taste just like carrot cake, however they’re extremely high in protein from pastured eggs, protein powder, and almond meal which is 27% protein! Like all my muffins they’re ridiculously low in carbs and sugars and will not spike blood glucose or cause weight gain, if you use the suggested non-glycemic chicory root sweetener.

Goji berries have been extensively studied for their ability to produce feelings of well-being, improve neurologic-psychologic function, support gastrointestinal health, improve bowels, build strong musculoskeletal system, and raise cardiovascular health. Add them to meals to boost your energy and performance.

Goji berries have been used to naturally treat diabetes, hypertension and inflammation. In traditional Chinese medicine they’re used to fight depression, anxiety, and mood disorders. Like other berries, they’re a great source of antioxidants including beta-carotene. Because of their ability to lower blood glucose, balance cholesterol and keep triglycerides at ideal levels, they’ve been shown to prevent heart disease. Makes 18 muffins, or 1 1/2 regular muffin pans.

Hi-Protein Carrot Cake Goji Muffins



  • 4 large eggs at room temperature (220 grams out of shell)
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2 inches grated ginger root, or 1/2 teaspoon ground ginger
  • Zest of one orange
  • 1 cup (230 grams) raw carrot, scrubbed and cut in 1-inch chunks (If mixing by hand, grated)
  • 1/2 cup or more sweetener to taste, such as Just Like Sugar Table Top natural chicory root sweetener,.or 1/3 cup raw honey, or your favorite sweetener.
  • 1/2 cup coconut oil
  • 1 1/4 cups almond meal or flour, or a little more if your batter is runny
  • 1/2 cup your favorite protein powder.
  • 1 teaspoon baking soda
  • 1/2 teaspoon unprocessed salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon ground cloves
  • 1 cup chopped nuts, soaked and toasted if possible (See All About Nuts)
  • 1/4 cup dry goji berries


  1. Heat oven to 350° F. Grease tins with coconut oil. Flour with coconut flour
  2. In a food processor or mixing bowl, add eggs, vanilla, vinegar, ginger, zest, carrot, sweetener, and oil. Process well.
  3. In a separate bowl, whisk together the almond meal, protein powder, baking soda, salt, and spices. Add to the wet ingredients in the processor and mix very briefly. Sweeten to taste. Pulse in the nuts and goji berries very briefly, if using. Pour into muffin tins.
  4. Bake mini-muffins 12 - 15 minutes, regular muffins 22 - 28 minutes.

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