Carrot Cake Protein Muffins
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
Submitted by: COLORALI5280
Number of Servings: 14
Ingredients
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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!!
Directions
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.
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.
Rate This Recipe
Member Ratings For This Recipe
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Making muffins today. Didn't have whey powder and substituted non-fat dry milk and didn't have cottage cheese and substituted plain low fat yogurt (researched subs and these were suggestions). Will rate after tasting :)
Well it was okay, but kind of dense. and maybe my substitutes didn't help. - 9/15/12
