Carrot Cake Oatmeal Muffins

Name: Carrot Cake Oatmeal Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 7 muffins
Ingredients: 2 cups rolled oats; 2 coops Jay Robb's Vanilla Whey Protein; 1/4 cup raisins; 1 tsp cinnamon; 1/2 tsp baking powder; 1/2 tsp baking soda; Pinch of salt and nutmeg; 1 cup unsweetened applesauce; 1 cup grated carrots; 1/2 cup unsweetened vanilla almond milk; 1/4 cup maple syrup; 2 egg whites; 1 1/2 tbsp Skippy Natural Creamy Peanut Butter; 1 tsp vanilla extract; Optional: 1/4 cup chopped pecans for topping

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
7 muffins
Calories
222 kcal
Course
Breakfast, Baked Goods

Carrot Cake Oatmeal Muffins

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

2 cups rolled oats
2 coops Jay Robb's Vanilla Whey Protein
1/4 cup raisins chopped
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt and nutmeg
1 cup unsweetened applesauce
1 cup grated carrots
1/2 cup unsweetened vanilla almond milk
1/4 cup maple syrup
2 egg whites
1 1/2 tbsp Skippy Natural Creamy Peanut Butter
1 tsp vanilla extract
Optional: 1/4 cup chopped pecans for topping

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Instructions

Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a baking sheet and spray with coconut oil.
Mix all dry ingredients until combined. Add wet ingredients and mix until just combined.
Divide batter evenly into 7 baking cups. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean. (If using chopped pecans on top of muffins, add them about 6-8 minutes into the baking process so they can stick to the top of the muffins but won't bake long enough to burn.)