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:

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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.

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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.

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

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I hope you have a wonderful Thursday!

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2 Comments

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

    • 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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