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2 eggs whisked
1/2 cup liquid sweetener (honey/maple syrup)
1/4 unsweetened almond milk
2 medium sized bananas (mashed)
2 medium sized carrots (grated)
1 cup oats
1 cup wholemeal plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1 tsp cinnamon
1/2 tsp mixed spice
ICING:
*Vanilla protein yogurt
INSTRUCTIONS:
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You can store in an airtight container in the fridge or freezer.
When I need a quick snack on the go I grab one out of the freezer and defrost.
*I serve mine with vanilla protein yogurt to create a balanced snack but this is optional (but highly recommended as the combination is so good!
INGREDIENTS
CARROT CAKE MUFFINS
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Preheat oven to 180 degrees
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Whisk your eggs and sweetener together
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Add in your mashed bananas, almond milk and carrots
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Fold in your dry ingredients
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Spray your muffin tray with oil and evenly spread your mixture into each section
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Bake for 20 minutes or until cooked through
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Serve with high protein vanilla yogurt
NOTES:
Prep time: 10 minutes
Bake time: 20 minutes
Makes 12 muffins
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