Pumpkin-Carrot Cake Granola Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 bags of Nature's Path Love Crunch Carrot Cake Granola1 C Fage 0% (fat free) greek yogurt1 can organic pumpkin puree (I used Farmer's Market)2 scoop Designer Whey protein powder1/2 TBS baking powder1/4 TBS baking soda1 tsp caramel extract1 tsp vanilla extract4 large egg whites
Chop the Granola in a blender or food processor to avoid chunks and make the granola peices smaller.
Combine granola, protein powder, baking soda and bakin powder in a bowl. In a seperate bowl combine all other ingredients and cream or mix well. Add liquid ingredients to granola and mix well. Add to muffin pan. Bake at 350 for 25 minutes or until an inserted toothpick comes out clean.
Serving Size: Makes 18 muffins
Combine granola, protein powder, baking soda and bakin powder in a bowl. In a seperate bowl combine all other ingredients and cream or mix well. Add liquid ingredients to granola and mix well. Add to muffin pan. Bake at 350 for 25 minutes or until an inserted toothpick comes out clean.
Serving Size: Makes 18 muffins
Nutritional Info Amount Per Serving
- Calories: 175.7
- Total Fat: 4.7 g
- Cholesterol: 6.7 mg
- Sodium: 77.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.1 g
- Protein: 6.5 g
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