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Carrot Cake Oatmeal Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 7 muffins
Calories: 222kcal

Ingredients

  • 2 cups rolled oats
  • 2 scoops 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

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

Calories: 222kcal | Carbohydrates: 35g | Protein: 13g | Fat: 4g | Sodium: 97mg | Potassium: 309mg | Fiber: 4g | Sugar: 14g