Dessert

Carrot Cake Protein Muffins is for Dessert, Snack.

Carrot Cake Protein Muffins takes 10 minutes to prepare.

Carrot Cake Protein Muffins takes 20 minutes to cook.

Carrot Cake Protein Muffins makes 8 servings.

The ingredients for Carrot Cake Protein Muffins are:

? 1 Cup Oat Flour *see notes below
? 3 Scoops Natural Protein Powder (I used body fortress vanilla)
? ? Cup Stevia
? 2 Tsp Cinnamon
? ? Tsp Baking Soda
? ? Tsp Sea Salt
? 4 Egg Whites
? 3/4 Cup Water
? 2 Cups carrot baby food
? 1/3 Cup Plain Non Fat Greek Yogurt *See Greek Yogurt Tip below
? 1 Tbsp Vanilla Extract
? 1/2 Tsp Pumpkin Pie Spice (optional)

Here is how you make Carrot Cake Protein Muffins:

Oat Flour Directions - To make oat flour simply take dry oatmeal and blend it until it is flour consistency.*Greek Yogurt Tip ? If you do not have Greek Yogurt on hand you can use non-fat or dry curd cottage cheese in its place (simply puree the cottage cheese first).Directions:1. Preheat oven to 350.2. Mix all dry ingredients together. Then mix in all wet ingredients. Stir until smooth and blended.3. Lightly spray muffin tin with oil (extra virgin olive oil).4. Place batter evenly in muffin tins.5. Bake for 25-30 minutes (check them at the 20 minute mark and keep an eye on them for the last 10 minutes).6. Remove from the oven, gently remove them from the tin and place on a cooling rack. These are very moist and fragile until they cool.7. Once they cool they are firm and yummy! Place in a sealed container.Serving Size: makes 16, 2 muffins is a servingNumber of Servings: 8Recipe submitted by SparkPeople user MACWENDY.

The nutritional information for Carrot Cake Protein Muffins is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 126.1

• Total Fat: 1.6 g
• Cholesterol: 23.7 mg
• Sodium: 152.1 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 2.0 g
• Protein: 14.8 g