Carrot Cake Protein
Muffins
Protein muffin Ingredients
8 eggwhites
1 cup Rolled Oats
1/2 cup cottage cheese, fat free
4 scoops Any Whey protein powder
2 teaspoons baking powder
2 tablespoons vanilla extract
½ cup splenda
3 teaspoons cinnamon
1 cup grated carrots
1/3 cup crushed pineapple -- drained
Optional (not included in cal calc)
2 tablespoons raisins -- optional
2 tablespoons almonds -- or walnuts, optional
Directions
Combine Egg Whites and next 7 ingredients (Egg Whites to Cinnamon) in a blender. Blend in a blender. Gently fold carrots, pineapples, nuts and raisins.
Spoon batter into muffin pans coated with cooking spray, filling ¾ full.
Bake at 375 degrees for 30 minutes or until golden. Remove from pan immediately.
Nutritional Info
Servings Per Recipe: 14
Amount Per Serving
Calories: 71.9
Total Fat: 0.5 g
Cholesterol: 0.4 mg
Sodium: 83.4 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.1 g
Protein: 8.5 g
Protein muffin Ingredients
8 eggwhites
1 cup Rolled Oats
1/2 cup cottage cheese, fat free
4 scoops Any Whey protein powder
2 teaspoons baking powder
2 tablespoons vanilla extract
½ cup splenda
3 teaspoons cinnamon
1 cup grated carrots
1/3 cup crushed pineapple -- drained
Optional (not included in cal calc)
2 tablespoons raisins -- optional
2 tablespoons almonds -- or walnuts, optional
Directions
Combine Egg Whites and next 7 ingredients (Egg Whites to Cinnamon) in a blender. Blend in a blender. Gently fold carrots, pineapples, nuts and raisins.
Spoon batter into muffin pans coated with cooking spray, filling ¾ full.
Bake at 375 degrees for 30 minutes or until golden. Remove from pan immediately.
Nutritional Info
Servings Per Recipe: 14
Amount Per Serving
Calories: 71.9
Total Fat: 0.5 g
Cholesterol: 0.4 mg
Sodium: 83.4 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.1 g
Protein: 8.5 g
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