Lemon Carrot Oatmeal Protein Muffins – Dr Wendy Davis ND

Lemon Carrot Oatmeal Protein Muffins

Lemon and Carrots (as well as beets) are all great foods to support a heathy liver.  

These delicious muffins are a great snack to take when you’re gardening, seeding, harvesting, or just out and about.  



Wet ingredients

  • 1 cup shredded carrots (2 medium carrots)
  • 2/3  cup + 2 Tbsp unsweetened applesauce
  • 2 eggs, at room temperature
  • 1 cup unsweetened almond milk or coconut milk
  • ¼ cup pure maple syrup
  • 1 tablespoon melted and cooled coconut oil

Dry ingredients

  • 2 cups old fashioned rolled oats, gluten free if desired
  • 1 scoop protein powder
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ cup unsweetened shredded coconut
  • ½ cup raisins
  • 1/2 cup chopped pecans



  1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
  2. In a medium bowl, mix together the shredded carrots, applesauce, eggs, almond milk, maple syrup and coconut oil until smooth and well combined.
  3. Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded coconut, chopped pecans and raisins.


Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are set.