Carrot Cake Protein Muffins

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


4 thoughts on “Carrot Cake Protein Muffins”

There are 4 comments posted by our users.

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Brenda says:

    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. Jenna says:

    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. 🙁

    1. Stephanie says:

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

  3. susanne says:

    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.