Dessert

Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) is for Dessert.

Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) takes 5 minutes to prepare.

Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) takes 25 minutes to cook.

Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) makes 12 servings.

The ingredients for Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) are:

1/2 can Libby's pumpkin
3 medium carrots, grated
2 scoops Optimum Nutrition Protein Powder (I used cake batter flavor)
2 egg whites
2 Tbsp applesauce
1/2 Tbsp vegetable oil
8 packets stevia in the raw (truvia)
1/4 c honey
1 tsp vanilla
1 c white whole wheat flour
1/2 c oats (not instant or oatmeal)
1 package raisins (2-3 tbsp) (optional)
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp baking soda
1/4 tsp baking powder

Here is how you make Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ):

Directions:1. Combine the wet ingredients in a bowl with raisins.2. Add the dry ingredients and stir until just combined.3. Spoon into greased or lined muffin tins and bake at 350 degrees F for 20-25 minutes.*Notes:-Let cool completely before trying to remove muffin liners or they will stick.-Spice quantities can be increased or decreased based on preference.-You could also substitute pumpkin pie spice if you have it.-If you don�t have oats, you can use all wheat flour. Don't use instant oats or oatmal.Serving Size:�Makes: 12 medium muffins(132.9 mg potassium per serving)Number of Servings: 12

The nutritional information for Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.5

• Total Fat: 1.5 g
• Cholesterol: 5.0 mg
• Sodium: 138.9 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 3.5 g
• Protein: 6.9 g

The dietary needs meet for Whole Wheat Carrot Cake Pumpkin Muffins (Low-Fat, High-Protein ) is Low Fat