Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Carrot Cake Muffins

Happy Thursday! In case you missed last night’s post “What I Ate Wednesday”, you can check it out here.

It’s a beautiful day here in Maryland! It is unseasonably cool for August, so I am enjoying having the windows open. It almost feels like a fall morning (my favorite)! By the way, I had some help typing up this morning’s post:


I spent some time in the kitchen this morning making carrot cake muffins from Bill Phillips’ Eating For Life Cookbook. Since I go back to work next week, I thought it would be a good idea to make these and freeze them for a quick breakfast option.


Carrot Cake Muffins

Servings: 12
Serving Size: 1 muffin
Calories: 204
Fat: 1.6 g
Carbs: 28.9 g
Fiber: 3.2 g
Protein: 16.9 g

Here are the ingredients you’ll need for 12 muffins:
Recipe slightly adapted from Eating For Life Cookbook

  • 1 cup whole-wheat flour
  • 1 cup oat flour
  • 3/4 cup wheat germ
  • 1/2 cup brown sugar substitute
  • 7 tbsp. vanilla protein powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 3/4 tsp. salt
  • 3/4 cup unsweetened applesauce
  • 3/4 cup unsweetened almond milk
  • 4 large egg whites, beaten
  • 2 cups carrots, shredded
  • 12 foil muffin liners (if you use the paper kind be sure to spray with non-stick spray)

Preheat oven to 375 degrees.

In a large mixing bowl, combine all dry ingredients (whole-wheat flour, oat flour, wheat germ, brown sugar substitute, protein powder, baking soda, cinnamon, pumpkin pie spice, & salt). Mix ingredients well.

In a medium mixing bowl, combine all wet ingredients (applesauce, almond milk, & egg whites).

Pour wet ingredients into dry & stir just until all ingredients are moistened (batter will be lumpy).

Gently fold in the carrots until evenly combined.

Spoon batter into muffin cups until each is full.


Bake until golden and a wooden toothpick comes out “clean,” about 18 minutes. Enjoy!


I hope you have a wonderful Thursday!

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  1. What is brown sugar substitute in this recipe? Do you mean an artificial sweetener?

    • Kristin

      September 16, 2013 at 10:00 pm

      Hi Betty! I used Splenda Brown Sugar mix, but you could probably use a more natural sweetener like brown rice syrup, maple syrup, or agave nectar.

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