Carrot Cake Muffins!

For whatever reason lately I’ve been experimenting with sneaking veggies into my baking and pancakes.  Gotta get in the veggies somehow!!! Made carrot cake pancakes the other day which inspired me to try to make a carrot cake muffin and it was a success 🙂

INGREDIENTS:

  • 4.5 oz matchstick carrots (sorry this is a weird measurement, I read the back of the package and used 1.5 servings and one serving is equal to 3 oz)
  • 4.5 tb (69g) liquid egg whites
  • 1 scoop (34g) whey protein (I used banana flavor because that’s what I had….but I’m sure vanilla, cinnamon or anything similar would be yummy!)
  • 1/2 cup (60g) all purpose flour
  • 1/4 cup (57g) plain non-fat Greek Yogurt
  • 1 ts baking powder
  • 1 ts cinnamon
  • 1 Splenda packet
  • 1-2 tb water

METHODS:

  • put everything except water in food processor and blend it. Transfer to bowl. Add 1 tb of water and mix everything together. Pour into 6 muffin tins and bake at 350 for 18ish minutes.

MACROS FOR 1/6 OF RECIPE: 77  CALORIES 10.5C/8P/0F  1.2g FIBER

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