Carrot Cake Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 12.0 g
  • Cholesterol: 372.0 mg
  • Sodium: 584.1 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 16.3 g

View full nutritional breakdown of Carrot Cake Muffins calories by ingredient


Introduction

These are more savory than sweet. They are delicious with a spread of peanut butter or jelly. From 80 Day Obsession program. Great for pre workout meal. These are more savory than sweet. They are delicious with a spread of peanut butter or jelly. From 80 Day Obsession program. Great for pre workout meal.
Number of Servings: 6

Ingredients

    12.0 large Egg, fresh, whole, raw
    6.0 tsp Cinnamon, ground
    1.0 tsp Nutmeg, ground
    6.0 cup, grated Carrots, raw
    4.5 tsp Baking Powder
    1.5 cup Quaker Oats Old-Fashioned Rolled Oats
    3.0 tsp vanilla extract

Directions

Preheat oven to 350 degrees . Line muffin pan with wrappers or spray with cooking spray. Crack eggs into bowl and beat slightly. Combine all ingredients in a bowl. Take 3/4 of better and pulse in a blender until smooth. (If you like a chunkier muffin, blend less). Return the blended portion to the bowl and mix well. Pour equal amounts of batter into muffin tins and bake for 20-25 minutes or until golden brown on top. Can be refrigerated up to one week. Serving Size: 4 muffins

Number of Servings: 6.0

Recipe submitted by SparkPeople user TEEJ77.