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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.2
  • Total Fat: 15.5 g
  • Cholesterol: 70.8 mg
  • Sodium: 350.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 9.8 g

View full nutritional breakdown of Carrot Cake Protein Muffins calories by ingredient
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Carrot Cake Protein Muffins

Submitted by: JOEKNEE

Introduction

These are a great tasting muffin. Significantly lower in carbs than any I've found. They are higher in fat due to all the nuts, but you could use egg replacer to bring that down. These are a great tasting muffin. Significantly lower in carbs than any I've found. They are higher in fat due to all the nuts, but you could use egg replacer to bring that down.
Number of Servings: 6

Ingredients

    1/2 cup ground flax
    1/2 cup ground almonds
    1/2 Tbl baking powder
    1/2 tsp salt
    2-4 Tbl Splenda sweetner
    2 eggs
    1/4 cup sugar free vanilla syrup (like Davinci or Torini or can use 1/4 cup water and 1 tsp vanilla)
    2 Tbl canola oil
    1/4 cup raisins
    2Tbl unsweetened ground coconut
    1/2 cup shredded carrots
    2 tbl chopped walnuts
    1 tsp cinnamon
    1 scoop protein powder (vanilla or I used a cinnamon one)

Directions

oven at 350 degrees. Coat a muffin top pan with cooking spray.

Combine carrots, eggs, sugar free syrup and oil. Mix well.

Combine dry ingredients in separate bowl. Mix well. Add wet to dry and mix. Scoop into muffin top pan and bake for 12-14 minutes until just browned. Dont overbake or the protein powder will make them very tuff.

I have NOT tried these in regular muffin tins so I cant guarentee the results.

I have not tried with applesauce instead of oil.

Number of Servings: 6

Recipe submitted by SparkPeople user JOEKNEE.






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