Carrot Cake Muffins

Came across this one a while ago from Weights on the Web.  Made my own modifications 🙂 

8 egg whites
1 cup Oats
½ cup cottage cheese, lowfat
1/2 scoop vanilla Protein Powder
2 tsp baking powder
2 Tbls vanilla extract
2 Tbls coconut extract
1/2 cup splenda
3 Tsp cinnamon
1 cup grated carrots
1/3 cup crushed pineapple — drained (opt)
2 Tbls raisins — optional (opt)
2 Tbls almonds — or walnuts (opt)

Combine Egg Whites to cinnamon in a blender. Blend. Gently fold carrots, pineapples, nuts and raisins.

S batter into muffin pans coated with cooking spray, filling ¾ full. Bake at 375 for 30 minutes or until golden. Remove from pan immediately.


2 Responses to “Carrot Cake Muffins”

  1. Joan

    Mmm, as soon as I get some coconut extract, I’m going to make this and have it on my High Carb Day.
    I will have to calculate the macros of it (minus the raisins and pinapple).

    • fitnesscook

      I do without them too…they are still yummy :). I actually prefer them without…

      Sent from my iPhone

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