Carrot Cake Mini Muffins

By á-29897

The same amount of batter in this recipe should be enough to make about 12 regular sized muffins, but they may require a few extra minutes of cooking time.

Ingredients

• 3/4 cup whole wheat pastry flour
• 3/4 cup vanilla flavoured whey protein powder (3 average-sized scoops) with no artificial ingredients or artificial sweeteners
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon all spice
• 1/4 teaspoon Stevia concentrate powder
• 1/2 cup egg whites
• 3/4 cup unsweetened applesauce
• 1 1/2 cups carrots, packed grated
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped

Details

Preparation time 15mins
Cooking time 40mins
Adapted from eatcleandiet.com

Preparation

Step 1

Preheat your oven to 350°F.

Spray a mini muffin tin with oil and set aside. (NOTE: I don't recommend making these in paper muffin tin liners as the batter tends to stay stuck when cooked. Misting your pan with cooking spray or oil will mean more muffins for you to eat, and less lost to the liners!)

Combine all of the dry ingredients in one bowl and wet in another, except for the walnuts.

Pour the wet ingredients into the dry ingredients and mix until an even batter forms. Stir in the walnuts.
Scoop about 1 1/2 tablespoons of batter into each mini muffin cup.

Bake for 25 minutes or until golden brown on top and slightly risen.

Allow the pan to cool for a few minutes before tipping the muffins out, using a knife to slide around the edge of each muffin cup if necessary.

Store in an air-tight container in the fridge for up to 1 week, or wrap individually and freeze.