High Protein Apple Carrot Hemp Muffins

Name: High Protein Apple Carrot Hemp Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup nonfat plain yogurt; 2 cups shredded carrots; 4 cups diced unpeeled apples; 1.5 cups oat flour; .5 cup plain high-fiber hemp protein; 1/2 cup granulated no-calorie sweetener; 1 tbsp ground nutmeg; 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup egg whites, beaten

7 steps

Prep:15minCook:20min

I developed this recipe for my mom a number of years ago when she was trying to get her cholesterol in check. She also has a tendency to skip breakfast, so I wanted her to have a recipe that she could make and have on hand for breakfasts and snacks throughout the week. Apples are high in pectin (which has cholesterol-lowering benefits), the Greek yogurt adds protein and calcium, the hemp adds healthy omega-3 fatty acids and fiber, and the carrots boost the fiber, vitamin, and mineral content. These moist muffins are super delicious, freeze well, and are quick to prepare.

Updated at: Thu, 30 May 2024 19:35:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115 kcal (6%)

Total Fat1.9 g (3%)

Carbs26.9 g (10%)

Sugars6.8 g (8%)

Protein6.1 g (12%)

Sodium204 mg (10%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupnonfat plain yogurt

2 cupsshredded carrots

4 cupsapples

diced, unpeeled

1 ½ cupsoat flour

½ cuphemp protein

plain, high-fiber

½ cupno-calorie sweetener

granulated

1 Tbspground nutmeg

1 tspbaking soda

1 tspbaking powder

¼ tspsalt

½ cupegg whites

beaten

Instructions

Step 1

Preheat the oven to 350F. Coat 12 cups of a standard muffin tin with oil and dusted flour.

Step 2

In a blender, combine the yogurt, carrots, and apples and blend until it has the consistency of applesauce.

Step 3

In a medium bowl, combine the oat flour, hemp protein, no-calorie sweetener, nutmeg, baking soda, baking powder, and salt and stir to combine.

Step 4

Add the egg whites to the dry ingredients followed by pureed yogurt/carrot/apple mixture and mix thoroughly.

Step 5

Portion the batter evenly into the muffin cups, filling each about two-thirds full with batter.

Step 6

Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and allow the muffins to cool on a wire rack. They freeze really well for up to 2 months and will keep in the refrigerator for up to one week.

Step 7

TIP: Hemp protein works really well in baking and can be substituted for up to 1/4 of the flour in recipes.

View on DASH for Weight Loss by Jennifer Koslo

↑Support creators by visiting their site 😊