May 13, 2020
Carrot Cake Oatmeal Protein Muffins
Ingredients:
- 2 cups gluten-free old-fashioned oats
- 2 scoops Protein Powder, I use DotFit Vanilla Whey Smooth
- 3/4 cup mashed ripe banana (about 2 medium bananas)
- 1/3 cup shredded carrots, packed (about 2 small carrots)
- 4 egg whites
- 1 tsp baking soda
- 1 T vanilla extract
- 1 Tablespoons ground flaxseed
- 2 Tablespoons raisins
- 1 Tablespoon chopped pecans
- 1 Teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
YIELD: 12 servings
Nutrition Information:
- Per Serving
- Calories - 113kcal
- Total Fat - 4.4g
- Carbohydrates - 12.3g
- Dietary Fiber - 2g
- Total Sugars - 4.3g
- Protein - 6.6g
DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease inside of muffin pan or line with paper liners and spray with oil spray.
Add egg whites to a bowl and whisk lightly until slightly frothy; add the rest of the ingredients and mix until thoroughly combined.
Scoop mixture out into 12 muffin cups. Bake 15 to 18 minutes, until set.
Eat warm or cold. Store in an airtight container in the refrigerator for up to 5 days.
This recipe was adapted from the original by halfscratched.com.
Carrot cake for breakfast? Sign me up! I am always looking for a pre-workout morning meal that is quick, packs some protein and has enough carbohydrates to keep my fueled the entire workout. These muffins do just that. I like to warm them up in the microwave for 20-30 seconds and then I might drizzle a little honey over the top. These guys are not crazy sweet and if you're looking to recreate carrot cake with cream cheese frosting then you need a little more sweetness to achieve that, honey or maybe a schmear of cream cheese even.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
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