Best Jumbo Carrot Protein Muffins Recipes

Delicious Carrot Jumbo Muffins image

Provided by pixieglenn

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

4 1/2 cups flour
1 tablespoon cinnamon
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons nutmeg
4 eggs
1 1/2 cups Splenda Sugar Blend for Baking
1 1/4 cups cooking oil
3 cups finely shredded carrots
1 1/2 cups chopped walnuts

Steps:

Preheat oven to 350.
Finely shred the carrots.
Place all ingredients in whatever order you choose into KitchenAid or bowl if you are using hand mixer.
Blend ingredients for about 2 minutes until well mixed.
Fill muffin tins to about 3/4 full.
Bake for 35 minutes or until fork comes out clean.
Voila! You are done!

Nutrition Facts : Calories 804.5, Fat 46, SaturatedFat 6.1, Cholesterol 82.7, Sodium 402.5, Carbohydrate 87.5, Fiber 4.8, Sugar 18, Protein 12.7

Nif's Jumbo Banana Carrot Muffins image

Provided by Nif_H

Time 40m

Yield 16 large muffins

Number Of Ingredients 11

3/4 cup vegetable oil
1 1/2 cups sugar
6 eggs
6 medium ripe bananas, mashed
1 teaspoon vanilla
5 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups carrots, grated
1 cup raisins (not little dried up raisins!)

Steps:

Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
Stir in carrots and raisins.
Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.