Breakfast

Carrot Cake Protein Muffins is for Breakfast, Snack.

Carrot Cake Protein Muffins takes 30 minutes to prepare.

Carrot Cake Protein Muffins takes 13 minutes to cook.

Carrot Cake Protein Muffins makes 6 servings.

The ingredients for Carrot Cake Protein Muffins are:

1/2 cup ground flax
1/2 cup ground almonds
1/2 Tbl baking powder
1/2 tsp salt
2-4 Tbl Splenda sweetner
2 eggs
1/4 cup sugar free vanilla syrup (like Davinci or Torini or can use 1/4 cup water and 1 tsp vanilla)
2 Tbl canola oil
1/4 cup raisins
2Tbl unsweetened ground coconut
1/2 cup shredded carrots
2 tbl chopped walnuts
1 tsp cinnamon
1 scoop protein powder (vanilla or I used a cinnamon one)

Here is how you make Carrot Cake Protein Muffins:

oven at 350 degrees. Coat a muffin top pan with cooking spray.Combine carrots, eggs, sugar free syrup and oil. Mix well.Combine dry ingredients in separate bowl. Mix well. Add wet to dry and mix. Scoop into muffin top pan and bake for 12-14 minutes until just browned. Dont overbake or the protein powder will make them very tuff.I have NOT tried these in regular muffin tins so I cant guarentee the results. I have not tried with applesauce instead of oil.Number of Servings: 6Recipe submitted by SparkPeople user JOEKNEE.

The nutritional information for Carrot Cake Protein Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 213.2

• Total Fat: 15.5 g
• Cholesterol: 70.8 mg
• Sodium: 350.1 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 4.4 g
• Protein: 9.8 g