YIELD: 12 servings
Preheat oven to 350 degrees. Lightly grease inside of muffin pan or line with paper liners and spray with oil spray.
Add egg whites to a bowl and whisk lightly until slightly frothy; add the rest of the ingredients and mix until thoroughly combined.
Scoop mixture out into 12 muffin cups. Bake 15 to 18 minutes, until set.
Eat warm or cold. Store in an airtight container in the refrigerator for up to 5 days.
This recipe was adapted from the original by halfscratched.com.
Carrot cake for breakfast? Sign me up! I am always looking for a pre-workout morning meal that is quick, packs some protein and has enough carbohydrates to keep my fueled the entire workout. These muffins do just that. I like to warm them up in the microwave for 20-30 seconds and then I might drizzle a little honey over the top. These guys are not crazy sweet and if you're looking to recreate carrot cake with cream cheese frosting then you need a little more sweetness to achieve that, honey or maybe a schmear of cream cheese even.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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