Pumpkin-Carrot Cake Granola Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Pumpkin-Carrot Cake Granola Muffins calories by ingredient
Introduction
Muffins made with Nature's Path Love Crunch Carrot Cake Granola. You can substitute any type of granola with this recipe. Muffins made with Nature's Path Love Crunch Carrot Cake Granola. You can substitute any type of granola with this recipe.Number of Servings: 18
Ingredients
-
2 bags of Nature's Path Love Crunch Carrot Cake Granola
1 C Fage 0% (fat free) greek yogurt
1 can organic pumpkin puree (I used Farmer's Market)
2 scoop Designer Whey protein powder
1/2 TBS baking powder
1/4 TBS baking soda
1 tsp caramel extract
1 tsp vanilla extract
4 large egg whites
Tips
Add some truvia or splenda if you like things really sweet.
Directions
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