CARROT CAKE MUFFINS

• 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:

1. Preheat oven to 180 degrees
2. Whisk your eggs and sweetener together
3. Add in your mashed bananas, almond milk and carrots
4. Fold in your dry ingredients
5. Spray your muffin tray with oil and evenly spread your mixture into each section
6. Bake for 20 minutes or until cooked through
7. Serve with high-protein vanilla yogurt  

NOTES:

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!