Carrot Cake Oatmeal Muffins
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Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
7 muffins
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Calories
222 kcal
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Course
Breakfast, Baked Goods
Carrot Cake Oatmeal Muffins
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 cups rolled oats
- 2 coops whey protein powder Jay Robb's vanilla flavor
- 1/4 cup raisins chopped
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- salt pinch
- nutmeg pinch
- 1 cup applesauce unsweetened
- 1 cup carrot grated
- 1/2 cup almond milk unsweetened vanilla
- 1/4 cup maple syrup
- 2 egg white
- 1 1/2 tbsp peanut butter Skippy Natural Creamy brand
- 1 tsp vanilla extract
- pecans 1/4 cup chopped, optional topping
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.)
Notes
- I recommend these silicone baking cups!
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
4g
(6%)
Sodium
97mg
(4%)
Potassium
309mg
(7%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 7muffins
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Sodium | 97mg | 4% |
| Potassium | 309mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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