Carrot Cake Protein Muffin Featured

Carrot Cake Protein Muffins

Ingredients:

– 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 β€” optional

– 2 tablespoons almonds β€” or walnuts, optional

Directions:

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

  • Brenda

    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

  • Jenna

    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. :(

    • Stephanie

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

  • susanne

    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.