Spiced Carrot Muffins
Makes 17 muffins @ 80 calories, 7 net carbs, and 5 grams of protein each
Liquid Ingredients:
- 1 lb of carrots, shredded
- 3/4 cup liquid egg whites (or egg whites from 3 eggs)
- 3/4 cup Unsweetened Almond Milk
- 1/4 cup pumpkin
- 1/2 cup NuNaturals Baking Blend
- 1 tsp vanilla
Dry Ingredients:
- 3/4 cup whole-wheat flour
- 1/2 cup soy protein powder
- 1/2 cup wheat bran
- 1 tsp baking soda, 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp ginger
Directions:
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick baking spray, set aside.
- Mix all of the liquid ingredients.
- Add the dry ingredients to the liquid mixture, mix well.
- Pour batter into muffin tins, bake for about 35 minutes or until a toothpick comes out clean.
These sound fantastic!
<3 jess
xoxo
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you really never dissapoint
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hello april,
- i’ve come across your blog a few times now,
and am finding myself increasingly excited about it.
the soy protein powder in this recipe – does it taste funny in a muffin?
is soy protein flour at all subsitutable?
thanks.
[Reply]
April Reply:
July 17th, 2010 at 6:56 pm
Hi Michelle, thanks! Can’t taste the soy protein powder at all- I get the unflavored so it works just like flour. But you could use any type of flour to replace it!
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