Carrot Cake Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Carrot Cake Muffins calories by ingredient
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A sweet mid-morning treat courtesy of Body For Life A sweet mid-morning treat courtesy of Body For Life
Number of Servings: 12


    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)


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.

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