Carrot Protein Cupcakes

If you crave sweet breakfast meal, a serving of this cupcake would pair perfectly with a cup of organic joe. It’s also a perfect post workout treat if you’re sick of the plain old protein bars. It has the right amount of protein to send that body into repair mode. 1 per serving–nutritional value is based without raisins.


3 scoops vanilla protein powder
2 tsp. cinnamon
½ tsp. baking soda
¼ tsp. salt
⅛ tsp. allspice
⅛ tsp. nutmeg
½ cup egg whites
2/3 cup Stevia
4 oz. baby food carrots
½ cup shredded (in blender) carrots
4 oz. water
Optional: 1/2 cup raisins



Preheat oven at 350 degrees.
Mix all ingredients together, until lumps are out-fold in raisins if you are adding them.
Pour into a non-stick (I used silicon muffin liners) muffin pan.
Bake for 22 minutes, if you want the bars firmer leave them in till 25 minutes but watch them.
Take out and let cool in the fridge for 1 hour.
Store in the fridge.

Nutritional Information

Calories: 47
Protein: 6 grams
Fats: .75 grams
Carbs: 5 grams
Sugar: 1.2 grams

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