RECIPE – carrot cake protein muffins

These were modified from Jamie Eason’s carrot cake protein bars. I tried something a little different this time by cutting the oat flour with wheat bran and they seemed to come out much softer! I LOVED these!

Carrot Cake Protein Muffins

1/2 cup oat flour

1/2 cup wheat bran

4 scoops vanilla whey protein powder

1 tsp baking powder

1 tsp baking soda

½ cup egg whites

½ cup low sugar greek yogurt

1 TBSP Xylitol

1 cup unsweetened almond milk

2 3.5 oz containers carrot baby food

1 1/2 tsp cinnamon

  • Preheat oven to 350
  • Mix all ingredients
  • Pour evenly into 12 muffin tins (might have a tad left over)
  • Bake 15 minutes or until toothpick comes out clean and tops are slightly brown
  • MUST freeze or store in refrigerator as these WILL go bad quickly without preservatives

Nutrition per muffin:

90 calories; 2 grams fat; 7 grams carbs; 2 gram sugar; 12 grams protein

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3 thoughts on “RECIPE – carrot cake protein muffins

  1. Hello Patricia,Generally, I would always try and use orgnaic or at least locally grown and in season when consuming fruits and vegetables in their raw state. However, some research suggests that most of the pesticides are to be found in the fibrous content of the fruit and vegetable, which is normally discarded once the juice has been extracted. This would therefore eliminate the amount you would consume. However, you can also try peeling and also washing your produce in a solution of hydrogen peroxide and water and then rinsing in a solution of water and vinegar. If you can find orgnaic and it is within your budget, then go for that option. If not, try and choose produce that has the least concentration of pesticide e.g. those that have a protective skin or something that can be peeled.I appreciate your comment and I hope this helps.Tamara

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