Carrot Cake Muffins

Name: Carrot Cake Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Ingredients: 1 cup whole wheat flour; 1 cup white flour; 2 tsp baking soda; 1 1/2 tsp cinnamon; 3/4 cup wheat germ; 1/2 cup Splenda; 4 1/2 scoops protein powder vanilla; 1/2 cup unsweetened applesauce; 3/4 cup nonfat milk; 4 egg whites; 2 cups fresh shredded carrots (I used zucchini)

Minutes to Prepare: 10
Minutes to Cook: 18

Number of Servings: 12

Ingredients

1 cup whole wheat flour1 cup white flour2 tsp baking soda1 1/2 tsp cinnamon3/4 cup wheat germ1/2 cup Splenda 4 1/2 scoops protein powder, vanilla1/2 cup unsweetened applesauce3/4 cup nonfat milk4 egg whites2 cups fresh shredded carrots (I used zucchini)

Directions

Preheat oven to 370. Mix flours, baking soda and cinnamon in a large bowl. Add wheat germ, Splenda and protein powder and mix well. In another bowl, combine applesauce, milk and egg whites (you may add up to 1/4 cup oil for moisture - not included in calories); mix well. Add wet ingredients to dry and stir until just blended (will be lumpy). Gently fold in shredded carrots. Fill 12 muffin cups and bake 18 minutes until brown and toothpick insterted into center of muffin comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 179.7
Total Fat: 1.4 g
Cholesterol: 0.3 mg
Sodium: 295.8 mg
Total Carbs: 30.1 g
Dietary Fiber: 3.2 g
Protein: 13.2 g

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