Carrot Cake Protein Muffins

Carrot Cake Protein Muffins

4.2 of 5 (17)
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 71.9
  • Total Fat: 0.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 83.4 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Carrot Cake Protein Muffins calories by ingredient

Number of Servings: 14


    8 egg whites
    1 cup Rolled Oats
    1/2 cup cottage cheese, fat free
    4 scoops Any Whey protein powder
    2 teaspoons baking powder
    2 tablespoons vanilla extract
    ½ cup splenda
    3 teaspoons cinnamon
    1 cup grated carrots
    1/3 cup crushed pineapple -- drained

    Optional (not included in cal calc)
    2 tablespoons raisins -- optional
    2 tablespoons almonds -- or walnuts, optional

    *Very good with fat free cream cheese frosting recipe from Spark Recipes on top!!


Combine Egg Whites and next 7 ingredients (Egg Whites to Cinnamon) in a blender. Blend in a blender. Gently fold carrots, pineapples, nuts and raisins.

Spoon batter into muffin pans coated with cooking spray, filling ¾ full. Bake at 375 degrees for 30 minutes or until golden. Remove from pan immediately.

Number of Servings: 14

Recipe submitted by SparkPeople user COLORALI5280.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    These muffins are yummy, and oh so healthy. You don't need to sub anything. I would reccomend spraying your paper muffin cups first. - 12/10/08

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    I love this carrot cake protein muffin recipe! Yummy - 1/12/20

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    These were so good. Hubby even loved them! - 11/11/19

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    So tasty! - 12/26/18

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    the awesomeness of this recipe cannot be described here - 1/30/17