Carrot Cake Protein Muffins

Slow Cooker Chicken Tacos
Texas Tuna Caviar

I made these simple Carrot Cake Protein Muffins this morning after breakfast, thinking we’d have them for a snack later.  Snack came earlier than normal and they were devoured quickly.  Even though they are “healthy” muffins, my kids scarfed them down.  They were super easy to make.  I just put all the ingredients in the blender and mixed them up.  They went from blender to muffin pan, to oven to tummy.  Quick and simple.  The muffins are low fat, gluten free and even you are following the Trim Healthy Mama plan, they are an “E”.  Enjoy!

Carrot Cake Protein Muffins
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Ingredients
  • 8 egg(s) whites only
  • 1 cup oats *use gluten free if needed
  • ½ cup cottage cheese (FF)
  • 4 scoops whey protein powder (unsweetened)
  • 2 tsp baking powder
  • 2 tsp vanilla
  • ½ cup Truvia (or other sugar substitute)
  • 3 tsp cinnamon
  • 1 cup carrot grated
  • ⅓ cups crushed pineapple no sugar added and drained
Instructions
  1. Combine Egg Whites, oats, cottage cheese, protein powder, baking powder, vanilla, Truvia (or other on plan sweetener), cinnamon and oats in a blender.
  2. Blend till combined.
  3. Gently fold in carrots and pineapples.
  4. Spoon batter into muffin pans coated with coconut oil cooking spray, filling ¾ full.
  5. Bake at 375 for 30 minutes or until golden. Remove from pan immediately.

Slow Cooker Chicken Tacos
Texas Tuna Caviar

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2 People have left comments on this post



» Leanne said: { Mar 30, 2015 - 08:03:21 }

just wondering how many servings are in this reciepe for THM E. Sounds yummy and would like to try it.
Thanks

» Lisa Holcomb said: { Mar 31, 2015 - 07:03:27 }

Hi Leanne. These are yummy! Just to be safe, because of the carb amount, I would stick to 1 muffin per serving. Although I have to admit, I had to eat 2 because they were that good. 🙂



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