Recipe: Carrot Cake Muffins
Carrot Cake Muffins
Dry:
1/2 Cup Complete Pancake Mix (60g)
1 Scoop Vanilla Whey (30g)
1 Teaspoon Baking Powder (3g)
1/4th Cup Grated Carrots (20g)
Dash of Cinnamon (1g)
1/2 Cup Complete Pancake Mix (60g)
1 Scoop Vanilla Whey (30g)
1 Teaspoon Baking Powder (3g)
1/4th Cup Grated Carrots (20g)
Dash of Cinnamon (1g)
Wet:
1 Egg
3 Tablespoons Greek Yogurt (50g)
1 Egg
3 Tablespoons Greek Yogurt (50g)
Directions:
Pre-Heat Oven to 350 degrees.
1) Combine dry ingredients (Whey, Pancake Mix, Baking Powder, Cinnamon, and grated Carrot)
2) Combine wet ingredients with dry and mix to form batter.
3) Use cooking spray to coat a muffin trey. Transfer batter
4) Transfer the mixture to the muffin trey and fill each hole half way.
5) Bake for 12-15 Minutes
6) Pull out of oven and allow to cool
7) Enjoy
Pre-Heat Oven to 350 degrees.
1) Combine dry ingredients (Whey, Pancake Mix, Baking Powder, Cinnamon, and grated Carrot)
2) Combine wet ingredients with dry and mix to form batter.
3) Use cooking spray to coat a muffin trey. Transfer batter
4) Transfer the mixture to the muffin trey and fill each hole half way.
5) Bake for 12-15 Minutes
6) Pull out of oven and allow to cool
7) Enjoy
Macros:
For Entire Recipe:
Calories: ~500
Fat: ~ 10g
Carbs: ~ 60g
Protein: ~ 42g
Per Muffin: (If you make 6)
Calories ~ 83.5
Fat ~ 1.6g
Carbs ~ 10g
Protein ~ 7g
For Entire Recipe:
Calories: ~500
Fat: ~ 10g
Carbs: ~ 60g
Protein: ~ 42g
Per Muffin: (If you make 6)
Calories ~ 83.5
Fat ~ 1.6g
Carbs ~ 10g
Protein ~ 7g
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