Healthy Muffins: Carrot, Apple, Cranberry

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Make the best use of juicer pulp and a few other healthy twists on your traditional, tasty, breakfast muffin!

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Make the best use of juicer pulp and a few other healthy twists on your traditional, tasty, breakfast muffin!

The Gourmandize Team

  • 12
  • Average
  • Budget Friendly

Ingredients

  • 1 cup All Purpose Flour
  • 1 cup Vanilla Protein Powder*
  • 1 T Baking Powder
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/3 cup Sugar Free Vanilla Syrup
  • 6 oz Low Carb Yogurt**
  • 2 Eggs
  • Pulp of 6 large Carrots***
  • 2 small Green Apples***
  • 1 fresh Ginger grated
  • 1 tsp Vanilla Extract
  • 1/2 cup dried Cranberries

Preparation

Step 1

Preheat oven to 350 and prepare muffin pan with non-fat cooking spray.

Step 2

Sift together the flour, protein powder, baking powder, salt, cinnamon, and nutmeg.

Step 3

In a large bowl, add sugar free syrup, eggs, yogurt, carrot, apple, ginger and vanilla.

Step 4

Add dry ingredients to wet, mix until just combined, do not over mix.

Step 5

Fold in dried cranberries.

Step 6

Divide evenly among muffin tin and bake for 20-25 minutes, or until toothpick comes out clean.

Step 7

Cool on a wire rack and hold back for a few minutes before you tear into them.

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*Look for something that is about 130 calories per serving and 25 g protein. This has a huge scooper, so it was 2 scoops = 1 cup. 260 calories and 50g protein total.

**I don’t think it matters what flavor yogurt you use. If I’d had nonfat Greek, I’d have used that.

***If you don’t have a juicer, just grate them up or use a food processor. It was 1 1/3 cups worth of pulp.

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