Carrot Cake Oatmeal Muffins
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 7 muffins
Calories: 222kcal
- 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
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.)
Calories: 222kcal | Carbohydrates: 35g | Protein: 13g | Fat: 4g | Sodium: 97mg | Potassium: 309mg | Fiber: 4g | Sugar: 14g