Whole Wheat Carrot Pumpkin Muffins (Low-Fat, High-Protein )
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- 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, grated2 scoops Optimum Nutrition Protein Powder (I used cake batter flavor)2 egg whites2 Tbsp applesauce1/2 Tbsp vegetable oil8 packets stevia in the raw (truvia)1/3 c honey1 tsp vanilla1 c white whole wheat flour1/2 c oats (not instant or oatmeal) 1 package raisins (2-3 tbsp) (optional)1/4 tsp salt1 tsp cinnamon1/4 tsp ginger1/4 tsp nutmeg1/4 tsp baking soda1/4 tsp baking powder
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.
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.
Nutritional Info 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
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