Triathlete Power Muffins

• 1 1/4 cups whole grain spelt flour
• 1 1/2 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup textured soy protein granules
• 1/3 cup protein powder (vanilla)
• 1/3 cup brown sugar
• 1/3 cup sucanat or 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 1/2 cups grated carrots
• 3/4 cup milk
• 1/2 cup low-fat buttermilk
• 1/3 cup low-fat ricotta cheese
• 3/4 cup pumpkin
• 1/2 cup applesauce
• 1 tablespoon vanilla
• 1 large egg
• 1 egg white

1. Mix the dry ingredients (flour through grated carrots) in a large bowl.
2. In a separate bowl, mix the wet ingredients (milk through egg whites).
3. Make a well in the dry ingredients, add wet mixture, and stir until just combined.
4. Fill greased muffin tins until almost full.
5. Bake for 20 minutes at 400 degrees.

flour, whole wheat flour, rolled oats, textured soy protein granules, protein powder, brown sugar, sugar, baking powder, baking soda, cinnamon, allspice, carrots, milk, lowfat buttermilk, lowfat ricotta cheese, pumpkin, applesauce, vanilla, egg, egg

Taken from www.food.com/recipe/triathlete-power-muffins-420801 (may not work)