Carrot Cake Protein Muffins


*8 egg whites

*1 cup Rolled Oats

*1/2 cup cottage cheese, fat free

*4 scoops Any Whey protein powder

*2 teaspoons baking powder

*2 tablespoons vanilla extract

*1/2 cup splenda

*3 teaspoons cinnamon

*1 cup grated carrots

*1/3 cup crushed pineapple drained or applesauce

Optional (not included in cal calc)

2 tablespoons raisins — optional

2 tablespoons almonds — or walnuts, optional


1. Combine Egg Whites and next 7 ingredients (Egg Whites to Cinnamon) in a blender. Blend in a blender. Gently fold carrots, pineapples, nuts and raisins.

2. Spoon batter into muffin pans coated with cooking spray, filling 3/4 full. Bake at 375 degrees for 30 minutes or until golden. Remove from pan immediately.

Number of Servings: 14

Nutrition info: 71.9 calories per muffin. 0.5g fat. 7.6g carbs. 1.1 fiber. 8.5g protein.

Recipe from SparkRecipes


  1. These are amazing!! For days when I don’t workout but want something filling and high protein, this is it!! I skipped the pineapple and almonds, and it still tasted AMAZING. My new fav snack !! Thanks sooo much Cassey !!! <3

  2. I made these this morning and they turned out dense and chewy on the outside but soft in the middle. I took them out after 20 minutes because the tops were already brown. Any idea why that happened? I was hoping they’d be light and fluffy like they were in the picture. :(

    • Convection oven? That usually happens when I bake things in a convection oven. Everything comes out better in a good ole regular oven.

  3. I tried this recipe and it was GREAT!, even my daughter liked it, she was very very sceptical! It cake out just like on the photo.

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