These are one of my favourite bar/muffin recipes yet! It’s almost my favourite… My favourite will be coming tomorrow! That’s so far. There are more to come and I’m sure I’ll fall more in love with another lol. These truly do taste like carrot cake. They are just perfect for that sweet tooth or baked-goods craving. The best part… they are guilt free! Enjoy day 4 of my protein bar/muffin series.
*All these protein bar recipes can be made in a lightly greased 8 x 8 baking dish then cut into squares OR you can make them in muffin tins like I choose to. Either way they are delicious.
Carrot Cake Protein Bars (Carrot Cake Protein Muffins)
(made in muffin tins)
Ingredients:
- 1 Cup Oat Flour *see notes below
- 2 Scoops Natural Protein Powder (plain whey works great)
- ¼ Cup Stevia
- 2 Tsp Cinnamon
- ½ Tsp Baking Soda
- ¼ Tsp Sea Salt
- 4 Egg Whites
- 3/4 Cup Water
- 2 Cups Pureed Carrots *see notes below
- 1/3 Cup Plain Non Fat Greek Yogurt *See Greek Yogurt Tip below
- 1 Tbsp Vanilla Extract
- 1/2 Tsp Pumpkin Pie Spice (optional)
Oat Flour Directions – To make oat flour simply take dry oatmeal and blend it until it is flour consistency.
Carrot Puree Directions – I used shredded carrots and pureed them in the food processor. If you’re in a time crunch or don’t want to do this you can use organic baby food.
*Greek Yogurt Tip – If you do not have Greek Yogurt on hand you can use non-fat or dry curd cottage cheese in its place (simply puree the cottage cheese first).
Directions:
- Preheat oven to 350.
- Mix all dry ingredients together. Then mix in all wet ingredients. Stir until smooth and blended.
- Lightly spray muffin tin with oil (extra virgin olive oil).
- Place batter evenly in muffin tins.
- Bake for 25-30 minutes (check them at the 20 minute mark and keep an eye on them for the last 10 minutes).
- Remove from the oven, gently remove them from the tin and place on a cooling rack. These are very moist and fragile until they cool.
- Once they cool they are firm and yummy! Place in a sealed container.
Notes:
*Makes 12 protein bars/muffins.
**Serving size for women is 2 (4 for men).
***DAMY Members can have 2 for meal 2 or 4.
I really wanted to try these but was unsure on the amount of Stevia. I use a pure stevia extract and 1/4 cup didn’t sound right. What kind of stevia did you use for this recipe?
Thanks.
Hey Susan! You are so right! When I created these I was using a stevia baking blend and you use wayyyy more than regular packets. For regular stevia I would use 6-8 packets depending on the brand.
I may have not read well but what size pan does one use if making these as bars rather than muffins
Hi I made these but they remained very wet inside. Any suggestions ?
I had the same problem! The batter was SO wet I was slopping it into the pan. Then, it baked on the top while remaining liquid on the bottom. I put it in the fridge and rebaked it this morning—same results, but it developed mold overnight. So sad.
So weird ladies! I don’t know what could have happened. Maybe the carrots were extra moist?. In any case I would try next time not adding in the water. It sounds like you do not need it for whatever reason. I make these all the time using the recipe above and they turn out perfect. Hope you can figure it out
Awesome!! I love carrot cake and these will be a perfect replacement. Do you have the nutrition facts? Like how many grams of protein? Thanks!!