Whole Wheat Carrot Pumpkin Muffins (Low-Fat, High-Protein )
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Whole Wheat Carrot 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.If you don't use stevia (Truvia), you can sub about 1/3 cup brown sugar in the muffins, but don't forget to add the extra calories. 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.
If you don't use stevia (Truvia), you can sub about 1/3 cup brown sugar in the muffins, but don't forget to add the extra calories.
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, 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)
1/3 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. 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.
Member Ratings For This Recipe
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