Carrot Cake Protein Muffins

I don’t mean to play favorites, but of all Jamie Eason’s homemade protein bar concoctions these are the best.

I’ve mentioned before that I have a bit of a fitness crush on Jamie Eason. She’s a fitness model, writer, and über helpful Facebooker. I don’t’ know her, so I’m not plugging a friend here, I just really like her. Whenever I’m looking for a little gymsperation I hit up her page and I’m reminded that strong is sexy and heavy objects need lifting. I’ve taken to keeping a constant supply of her homemade protein muffins on hand for post workout nourishment. Not only are they little bundles of protein-y joy, but they’re not calorie bombs either—something the store-bought versions tend to be.

Carrot Cake Protein Bars/Muffins from BodyBuilding.com

Ingredients:

• 1 cup oat flour
• 2 scoops vanilla whey protein
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 1 cup liquid egg whites or 4 egg whites
• 3/4 cup Splenda (baking version)
• 8 oz baby food carrots (Target sells a carrot and apple mix that also works out well)
• 4 oz water

Directions:

1. Preheat oven to 350 degrees.
2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
3. Mix egg whites, Splenda, baby food carrots and water in another bowl.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray muffin pan with cooking spray. Pour ingredients (makes approximately 10 muffins)
6. Bake 20-30 minutes.

Kim