Hearty Carrot Muffins

Submitted by Lizzymommy

"Original recipe from a Taste of Home booklet, I've changed spices and added protein powder in an attempt to come up with something delicious AND nutritious for breakfast or snack. I usually double the recipe in order to use a whole apple (and 2 medium-ish carrots). If you don't have protein powder (available in the bulk section of most grocery and/or health food stores), then use 3/4 c. whole wheat flour, 1/2 cup wheat bran, and 1/4 cup all-purpose flour. Try them with nuts or raisins or even dried cranberries for an autumn taste treat!"

 

• Ready In: 28mins
• Ingredients: 17
• Serves: 24

ingredients

• 3⁄4 cup 1% low-fat milk
• 1⁄2 cup maple syrup
• 2 egg whites
• 1 tablespoon canola oil
• 1⁄2 cup grated tart apple
• 1⁄2 cup shredded carrot
• 1⁄2 cup protein powder
• 1⁄2 cup whole wheat flour
• 1⁄4 cup wheat bran
• 1⁄4 cup all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon allspice

directions

1. Preheat oven to 375.
2. In a large bowl, beat the milk, syrup, egg whites, and oil until smooth. Stir in apple and carrot.
3. Combine the dry ingredients; stir into milk mixture just until moistened.
4. Coat muffin cups with cooking spray; fill two-thirds full.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to a wire rack.