Carrot Cake Protein Muffins

Carrot Cake Protein Muffins

4 of 5 (13)
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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
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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.


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Member Ratings For This Recipe

  • Incredible!
    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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  • They were yummy but I cooked them a little longer than I should have and they were a bit dry. Next time I will leave a little more of the pineapple juice and add raisins. - 3/9/13

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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

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  • They were great next I will add a pinch of salt and the rasins and walnut. Very moist and great test. - 9/10/12

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  • I bake all the time, and made this for friends who were looking for a healthy breakfast alternative. Sorry to say, but these were horrible. I'll go back to my original plan, and alter a regular carrot cake recipe to be low cal/fat and add in the protein. - 7/16/12

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  • These are great! I didn't add the carrots, but next time I will. I also added the whole 8 oz can of crushed pineapple with juice since a few reviews said they were dry. Mine were a little too moist. I also added a few dried cranberries to each muffin and used cupcake paper liners in my pan. - 3/26/12

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  • My Hubby loved these! - 2/15/12

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  • Loved these! Made as stated, but substitute 2 tsp. allspice for 2 of the tsps. of cinnamon. Came out moist and delicious. Very filling, too! Will definitely make again and maybe try the raisins. - 1/27/12

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  • This was amazingly good, a little dense, but the taste is there. I made it into a 8" square cake instead, and frosted it with Fat-Free Cream Cheese frosting. Everyone liked it, and I'll make it again. - 10/17/11

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  • I made this, and half way through, I realized there was no flour. GREAT! Less calories.
    Also, I subbed in ricotta cheese for the cottage cheese, added 1/2 cup walnuts, and the protein powder I used (Weider 90% protein) bumped up the protein to a whopping 14 grams. A little dry. I'll make again! - 11/16/08

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  • I thought the muffins were a little dry, but that is probably because I forgot to add pineapple! I thought it tasted a little bland but in a good way. With that said I only used carrots and raisens, and each bite with the raisens tasted delicious! - 8/4/08

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  • Very good! I couldn't find the protein powder, but I did throw in some ground flax seed. I didn't us the muffin paper, sprayed the pan w/ Baker's Choice (the spray that has the flour added) and they came right out! Used apple sauce too instead of pineapple. Delicious! - 2/14/08

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  • I love this recipe! Impressive nutritional stats and easy to make/modify. Used unsweetened applesauce in place of crushed pineapples. If using muffin papers, they will stick since there's no butter/oil, so I'd recommed either spraying them with Pam first, or not using them at all - 9/14/07

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  • I'm going to try this one, love carrot cake!! - 6/19/07

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