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Carrot cake muffin

Prep Time 5 mins
Cook Time 30 mins
Servings 9
Calories 163 kcal

Equipment

  • Muffin tray
  • Oven
  • Mixing bowl
  • Spoon

Ingredients
  

  • 85 g Oats
  • 85 g Oat flour (blended oats)
  • 100 g greek yoghurt
  • 2 egg
  • 2 bananas (ripe,mashed)
  • 1 tbsp honey/maple syrup
  • 50 g chopped walnuts
  • 1 large carrot (grated)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 100 ml almond milk
  • 100 g full fat greek yoghurt (for the icing)
  • 1 tbsp maple syrup (for the icing)
  • 1/2 tsp cinnamon (for the icing)

Instructions
 

  • Combine oats, oat flour, walnuts, cinnamon and baking powder in a bowl.
  • Add wet ingredients : yoghurt, eggs, carrot, mashed bananas, honey, milk & stir to combine. (Batter should be quite thick and smooth)
  • Divide mix into 9 muffin cases. Top each muffin with a sprinkle of walnuts (optional)
  • Bake for 30 minutes at 180 degress C until golden.
  • For the icing: Combine the full fat greek yoghurt, maple syrup and cinnamon and mix until smooth. Lather on top of each muffin like icing. Make sure the muffins are fully cooled when you are icing them.

Notes

Macronutrient breakdown per serving:
Protein 6g
Fat 5g
Carbohydrate 21g