Carrot Cake Protein Muffins

This is saying a lot, but this is by far and away my favorite dessert/snack.  Now, think about carrot cake... I am sure that the first thought across your mind has never been healthy.  Well, Dashing Dish has done it again and managed to create one of the tastiest, and healthy version, of a great treat we've all come to love.  Like the other protein bars below, these are a great option as a snack because they keep you nice and full thanks to the added protein.  Not to mention they are some of the moist muffins you will ever taste.

Check out the recipe below for Carrot Cake Protein Muffins:

I seriously believe these were handed down straight from God himself... YUM.

Ingredients

• 3 egg whites
• 1/4 cup Skim Milk (or milk substitute of choice - personally used almond milk)
• 1/2 cup Unsweetened Applesauce
• 1 tbs Vanilla Extract
• 1/2 cup Whey Protein, vanilla or plain*
• 1 cup Old Fashioned Oats
• 1/8 tsp Salt
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 cup Sweetener of Choice
• 1/2 tsp Pumpkin Pie Spice
• 2 tsp Cinnamon
• 1 1/2 cup Finely Grated Carrots
• Optional, but highly recommended (didn't do it on the first go, but will be trying it next time around): 1/3 cup walnuts, finely chopped

• Optional Frosting*
• 1 pkg whipped or reduced fat cream cheese, softened
• 1/8 cup Baking Stevia or Sweetener of Choice
• 1 tsp Maple extract -- OR try Maple Agave Syrup instead of Maple Extract & Stevia

* You can substitute the Whey Protein with an addition 1/4 cup oats.
**To make them more dessert-like you can turn them into cupcakes with a maple frosting!  I don't think they need it personally, but if you have a sweet tooth, by all means add the frosting to top it off.

Ready to go in the oven...

Directions

1. Pre-heat oven to 350 degrees.  Stick proof muffin tins (recipe makes 12 muffins) with non-stick spray, foil, or silicone muffin-liners.  Avoid paper liners because the oats have a tendency to stick to those.
2. Combine all ingredients with 1/2 a cup of the Carrots in a blender (also leave out the walnuts if you plan on adding them) until smooth.
3. In a bowl, gently fold in the carrots [and walnuts].  The less worked it is, the fluffier it will turn out.
4. Spoon the batter evenly into 12 muffin tins.  Bake for 20-25 minutes or until golden brown on top.  Remove them from the pan and allow them to cool at room temp.
5. Optional Frosting: use a hand held mixer or beater [or KitchenAid if you're lucky enough to own one... I will hate you out of jealousy however*] to cream the cream cheese and sweetener.  Chill in the fridge while muffins are baking/cooling and spread on top once they're nice and cool.

Notes

• Because of the ingredients, these need to be chilled if you're not eating them all at once.  Throw them in the freezer and pop 'em in the microwave when your ready to have a tasty treat.
• As I mentioned above, I don't think they need a frosted topping but if you like sweet or want a real "treat" the maple would complement these really well.
• Invest in the silicone wrappers - I found them at Marshall's for $5 and let me tell you - they literally slid out with no effort.  I was shocked!  Anything you make with oats tends to be a challenge, but these were nothing for the silicone wrappers.

• Same note about the Whey Protein as the Blueberry Lemon Protein Bars, but here I go again (sorry for repetitiveness) I found the Designer Vanilla Whey Protein Powder at Trader Joe's.  Now I know you may think, why would I waste the money on something that I won't use ever... Well, you can definitely use it more than you think!  Whether it's upping the protein in baked goods or adding it to smoothies, the protein helps you stay fuller longer.

• Seriously, if you're going to try a recipe I have made... this is the one to try.  I mean it.  For real.

NOM - notice how easily they came out of the silicone liners.  Good investment.

Recipe via DashingDish.com