Apple carrot protein muffins

169cal, 8p, 22c, 4f (per meal)

Scale to: , 6 muffin(s)

1 cup(s) (125g)

1/4 cup(s) (28g)

1/2 tbsp (8g)

4 dash (2g)

1/2 tbsp (3g)

1 dash (1g)

2/3 cup (186g)

4 tbsp (61g)

1 tsp (5mL)

1/2 cup, grated (70g)

2 tbsp, chopped (14g)

1/2 cup grated (55g)

1 tbsp (21g)

Preheat the oven to 400°F (200°C). Grease or line a muffin tin (using the total number of muffins listed in the recipe’s serving details).

In a large bowl, mix together the flour, almond flour, baking powder, baking soda, pumpkin spice, and salt.

In a separate bowl, whisk together the yogurt, egg whites, vanilla, and honey until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots and apples.

Divide the batter evenly among the prepared muffin cups, filling each nearly to the top but leaving a small amount of space. Sprinkle with walnuts.

Bake for 15-20 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool before serving.