Dessert

Pumpkin-Carrot Cake Granola Muffins is for Dessert.

Pumpkin-Carrot Cake Granola Muffins takes 30 minutes to prepare.

Pumpkin-Carrot Cake Granola Muffins takes 25 minutes to cook.

Pumpkin-Carrot Cake Granola Muffins makes 18 servings.

The ingredients for Pumpkin-Carrot Cake Granola Muffins are:

2 bags of Nature's Path Love Crunch Carrot Cake Granola
1 C Fage 0% (fat free) greek yogurt
1 can organic pumpkin puree (I used Farmer's Market)
2 scoop Designer Whey protein powder
1/2 TBS baking powder
1/4 TBS baking soda
1 tsp caramel extract
1 tsp vanilla extract
4 large egg whites

Here is how you make Pumpkin-Carrot Cake Granola Muffins:

Chop the Granola in a blender or food processor to avoid chunks and make the granola peices smaller.Combine granola, protein powder, baking soda and bakin powder in a bowl. In a seperate bowl combine all other ingredients and cream or mix well. Add liquid ingredients to granola and mix well. Add to muffin pan. Bake at 350 for 25 minutes or until an inserted toothpick comes out clean. Serving Size:?Makes 18 muffins

The nutritional information for Pumpkin-Carrot Cake Granola Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 175.7

• Total Fat: 4.7 g
• Cholesterol: 6.7 mg
• Sodium: 77.0 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 3.1 g
• Protein: 6.5 g