Carrot Cake Protein Muffins

Carrot Cake Protein Muffins

I've always LOVED carrot cake, I mean what could be wrong with spiced cake and a bright veggie? However, as a diabetic and health fanatic it was too full of sugar for me to indulge in most times. So, I worked on remaking this classic into a healthy protein packed one! This muffin recipe is a grown up version of carrot cake. Don’t worry, the kids will love them too! What a great grab and go breakfast paired with a few almonds or a TB of nut butter. How about an after school snack?

Ingredients

  • 1/2 cup Egg whites
  • 1/4 cup Unsweetened Almond Milk
  • 1/2 cup Pureed Carrots (tip: Use stage 1 carrot baby food , it’s the easiest)
  • 1 tbsp Almond OR Butter Extract
  • 1 cup Grated Carrots (ensure they are finely grated)
  • 1/2 cup Protein Powder BeautyWhey or BeautyVegan (Vanilla or Cinnamon work best)
  • 1 cup Old fashioned oats (use gluten free if sensitive)
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Pumpkin pie spice (or sub 1/4 tsp each nutmeg, allspice)
  • 1 tbsp Cinnamon
  • 1/4 cup Stevia (optional)

Instructions

  1. Spray muffin pan with non-stick spray. If you use liner cups spray them lightly with spray to keep from sticking.
  2. Combine all of the ingredients except your grated carrots together in a blender and mix WELL.
  3. Stir in the carrots and pour into muffin tins.
  4. Bake for approximately 22-24 minutes and lightly browned on top. You don’t want to overcook them.
  5. Allow to cool completely before storing to ensure 100% set and ready.

Nutritional Info per muffin

  • Calories: 61
  • Fat: 1.5 grams
  • Carbs: 6 grams
  • Protein: 7 grams

Food, Fitness and Family for the total YOU!

Gennifer


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