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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 122.2
  • Total Fat: 1.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 86.8 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 6.8 g

View full nutritional breakdown of Whole Wheat Carrot Pumpkin Muffins (Low-Fat, High-Protein ) calories by ingredient
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Whole Wheat Carrot Pumpkin Muffins (Low-Fat, High-Protein )

Submitted by: VALKYRIA-
Whole Wheat Carrot Pumpkin Muffins (Low-Fat, High-Protein )

Introduction

A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.

If you don't use stevia (Truvia), you can sub about 1/3 cup brown sugar in the muffins, but don't forget to add the extra calories.
A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.

If you don't use stevia (Truvia), you can sub about 1/3 cup brown sugar in the muffins, but don't forget to add the extra calories.

Number of Servings: 12

Ingredients

    1.25 cup Libby's 100% pumpkin (or, if you use libby's pie mix, cut down the honey to 1/4 cup)
    3 medium carrots, grated
    2 scoops Optimum Nutrition Protein Powder (I used cake batter flavor)
    2 egg whites
    2 Tbsp applesauce
    1/2 Tbsp vegetable oil
    8 packets stevia in the raw (truvia)
    1/3 c honey
    1 tsp vanilla
    1 c white whole wheat flour
    1/2 c oats (not instant or oatmeal)
    1 package raisins (2-3 tbsp) (optional)
    1/4 tsp salt
    1 tsp cinnamon
    1/4 tsp ginger
    1/4 tsp nutmeg
    1/4 tsp baking soda
    1/4 tsp baking powder

Directions

Directions:
1. Combine the wet ingredients in a bowl with raisins. Mix in protein powder.
2. Add the dry ingredients and stir until just combined.
3. Spoon into greased or lined muffin tins and bake at 350 degrees F for 20-25 minutes, or until no longer gooey in the centers.

*Notes:
-Let cool completely before trying to remove muffin liners or they will stick.
-Spice quantities can be increased or decreased based on preference.
-You could also substitute pumpkin pie spice if you have it.
-If you don't have oats, you can use all wheat flour. Don't use instant oats or oatmal.






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