– 8 egg whites
– 1 cup Oat flour ( you may substitute ½ almond flour to lower carbs)
– 4 scoops Whey Protein Powder (unflavored or vanilla work best)
– 2 tsp baking powder to raise muffins
– 2 tbsp vanilla extract
– 1-2 tsp Stevia, a natural substitute for sugar.
– 2 tsp Cinnamon
– ½ tsp Cardamom
– ½ tsp Ground Ginger
– 1 cup Grated or Shredded Carrots
OPTION : add 1/3 Cup Plain Non Fat Greek Yogurt
Oat Flour Directions – To make oat flour simply take dry oatmeal and blend it until it is flour consistency.
Almond Flour Directions – If you don’t have any on hand you can make your own using almonds almond flakes and a food processor or blender. It won’t be as fine but it doesn’t change the consistency.
Carrot Puree Directions – I used shredded carrots and pureed them in the food processor. If you’re in a time crunch or don’t want to do this you can use organic baby food. Yogurt Tip – If you do not have Greek Yogurt on hand you can use non-fat or dry curd cottage cheese in its place (simply puree the cottage cheese first).
Healthy Carrot Protein Muffin Preparation
Combine all ingredients in a large bowl and mix well
Carefully spoon mixture into muffin pan leaving about a ½ inch to the top of each cup
Bake at 370 degrees for 30 minutes or until golden brown. Remove immediately and enjoy!