Mini Protein Carrot Cake Muffins Recipe (Low fat + High Protein)!

Mini Protein Carrot Cake Muffins Recipe
Written by The Protein Chef

If you like carrot cake as much as I do, you’ll love this low fat, high protein, carrot cake mini muffin recipe!

Here is the recipe:

  • 8 Large Egg Whites
  • 3 Teaspoons Cinnamon
  • 1/2 Cup Unsweetened Apple Sauce (122g)
  • 2 Tablespoons Pure Vanilla Extract
  • 4 Ounces Carrots (Chopped)
  • 4 Scoops Protein Powder (120g)
  • 1/2 Cup Sweetener
  • 1/2 Cup Fat Free Cottage Cheese (113g)
  • 1 Box (1.5oz) Seedless Raisins
  • 2 Teaspoons Baking Powder
  • 1 Cup Rolled Oats (Old Fashioned Kind) (80g)
  • 1/2 Teaspoon Salt

Calories in the whole recipe:

  • Calories: 1134
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 2138mg
  • Carbs: 119g
  • Fiber: 16g
  • Sugar: 50g
  • Protein: 151g

Depending on how you make it, just divide up the calories yourself. For example, I made 33 muffins so that would come out to 35 calories a piece 1158/33=35! This is easier in the end because it will tend to sometimes make more or less depending on the exact type of ingredients you use.

Blend all of the ingredients aside from the carrots and raisins together. Fold in (which means gently stir) the raisins and carrots. Coat mini muffin pan with non-stick cooking spray. Bake on 375 for 15:00-20:00 (or until expanded + golden brown).

  • Tip: Top them with fat free cream cheese!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

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