Preparation time: 10 minutes
Cooking time: 25-30 minutes
Energy per serve 1,693kJ
1 2/3 cup wholemeal self raising flour
1 banana, mashed
3 carrots, grated
1 large handful of walnuts, chopped
1 scoop (30g) True WPC80 French Vanilla
1/2 cup extra virgin olive oil
1/2 cup maple syrup
1 tsp baking powder
2 tsp cinnamon
2 tbs almond milk
1 ½ cup vanilla flavoured high protein yoghurt
2 tbs mixed sunflower and pepita seeds
Preheat the oven to 180 degrees Celsius.
In a large bowl, add mashed banana, eggs, milk, maple syrup, carrots and olive oil. Stir until all ingredients are well combined.
Add the dry ingredients to the wet mixture. Stir to combine but be careful not to over mix.
Line a muffin tin with muffin liners and fill the liners ¾ of the way using a serving spoon. If there are any muffin holes left empty, fill them with water to help the muffins cook evenly.
Bake the muffins in the oven for 25-30 minutes until cooked through and golden on top.
Allow the muffins to cool before icing with vanilla yoghurt and topping with a mixture of sunflower and pepita seeds.