Nutrition Facts
Servings Per Recipe: 14
Serving Size: 1 serving
Amount Per Serving
Calories 71.9
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0.4 mg
Sodium 83.4 mg
Potassium 43.9 mg
Total Carbohydrate 7.6 g
Dietary Fiber 1.1 g
Sugars 2.3 g
Protein 8.5 g
Vitamin A 18.7 %
Vitamin B-12 0.8 %
Vitamin B-6 1.2 %
Vitamin C 2.6 %
Vitamin D 0.0 %
Vitamin E 0.3 %
Calcium 7.3 %
Copper 0.8 %
Folate 0.7 %
Iron 3.2 %
Magnesium 0.8 %
Manganese 10.4 %
Niacin 0.6 %
Pantothenic Acid 0.4 %
Phosphorus 2.4 %
Riboflavin 1.0 %
Selenium 1.0 %
Thiamin 1.1 %
Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Carrot Cake Protein Muffins

View the full Carrot Cake Protein Muffins Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Carrot Cake Protein Muffins

21 calories of Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry), (0.14 serving)

20 calories of Any Whey Protein Powder - 1 scoop, (0.29 serving)

10 calories of Egg white, large, (0.57 serving)

6 calories of Pineapple, canned, (0.04 cup, crushed, sliced, or chunks)

5 calories of Vanilla Extract, (0.14 tbsp)

4 calories of Cottage Cheese, Nonfat, (0.04 cup (not packed))

3 calories of Carrots, raw, (0.07 cup, grated)

1 calories of Cinnamon, ground, (0.21 tsp)

0 calories of Baking Powder, (0.14 tsp)

0 calories of Splenda for Baking, (0.04 cup)

Nutrition & Calorie Comments  

I love this carrot cake protein muffin recipe! Yummy
Making muffins today. Didn't have whey powder and substituted non-fat dry milk and didn't have cottage cheese and substituted plain low fat yogurt (researched subs and these were suggestions). Will rate after tasting :)

Well it was okay, but kind of dense. and maybe my substitutes didn't help.
They were great next I will add a pinch of salt and the rasins and walnut. Very moist and great test.
I bake all the time, and made this for friends who were looking for a healthy breakfast alternative. Sorry to say, but these were horrible. I'll go back to my original plan, and alter a regular carrot cake recipe to be low cal/fat and add in the protein.
This was amazingly good, a little dense, but the taste is there. I made it into a 8" square cake instead, and frosted it with Fat-Free Cream Cheese frosting. Everyone liked it, and I'll make it again.
I made this, and half way through, I realized there was no flour. GREAT! Less calories.
Also, I subbed in ricotta cheese for the cottage cheese, added 1/2 cup walnuts, and the protein powder I used (Weider 90% protein) bumped up the protein to a whopping 14 grams. A little dry. I'll make again!
Very good! I couldn't find the protein powder, but I did throw in some ground flax seed. I didn't us the muffin paper, sprayed the pan w/ Baker's Choice (the spray that has the flour added) and they came right out! Used apple sauce too instead of pineapple. Delicious!
I love this recipe! Impressive nutritional stats and easy to make/modify. Used unsweetened applesauce in place of crushed pineapples. If using muffin papers, they will stick since there's no butter/oil, so I'd recommed either spraying them with Pam first, or not using them at all