Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein )

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.5
  • Total Fat: 1.5 g
  • Cholesterol: 5.0 mg
  • Sodium: 138.9 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.9 g

View full nutritional breakdown of Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) calories by ingredient


Introduction

A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar. A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.
Number of Servings: 12

Ingredients

    1/2 can Libby's pumpkin
    3 medium carrots, grated
    2 scoops Optimum Nutrition Protein Powder (I used cake batter flavor)
    2 egg whites
    2 Tbsp applesauce
    1/2 Tbsp vegetable oil
    8 packets stevia in the raw (truvia)
    1/4 c honey
    1 tsp vanilla
    1 c white whole wheat flour
    1/2 c oats (not instant or oatmeal)
    1 package raisins (2-3 tbsp) (optional)
    1/4 tsp salt
    1 tsp cinnamon
    1/4 tsp ginger
    1/4 tsp nutmeg
    1/4 tsp baking soda
    1/4 tsp baking powder

Directions

Directions:
1. Combine the wet ingredients in a bowl with raisins.
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.

*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.

Serving Size:�Makes: 12 medium muffins
(132.9 mg potassium per serving)

Number of Servings: 12


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