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
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4 thoughts on “Carrot Cake Protein Muffins”
There are Array4 comments posted by our users.
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
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.
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.