Eating healthy can be monotonous: vegetable after vegetable after vegetable coupled with lean proteins, carbohydrates, and fresh fruits. Jamie Eason, a professional body builder and fitness guru has some delicious ideas for how to get a protein-packed snack with some flavor, too! Try these homemade Carrot Cake Protein Bars. I recently tried them myself and not only were they extremely simple to make–they were absolutely delicious. I do have to add a disclaimer here, however, they are addicting! Luckily the serving size is two small squares…but consider yourself warned!
Carrot Cake Protein Bars 
Calories: 94
Fats: 1.25 grams
Carbs: 10 grams
Protein: 10 grams
Ingredients:
- 1 cup oat flour
- 2 scoops vanilla whey protein
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 4 egg whites
- 3/4 cup Splenda, Truvia, or Ideal
- 8 oz baby food carrots
- 4 oz water
Directions:
- Preheat oven to 350 degrees.
- Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
- Mix egg whites, Splenda, Truvia, or Ideal, baby food carrots and water (optional) in a bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray glass pyrex dish with non-stick butter spray.
- Pour ingredients into dish.
- Bake 20-30 minutes.
Makes 16 squares, 2 squares per serving.
You may also try these in cupcake size. I like to use the mini cupcake pans to get them closer to serving size. They are easier to travel with this way–and the clean up is easier, too! Carrot Cake Protein Bars are particularly great in the morning as a snack with a cup of Joe.
Enjoy!
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