Makes 7
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Energy per serve 1,693kJ
Protein 14.5g
Carbohydrate 37g
Fat 22.5g
Ingredients
Muffin mixture
1 2/3 cup wholemeal self raising flour
1 banana, mashed
3 carrots, grated
2 eggs
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
Icing
1 ½ cup vanilla flavoured high protein yoghurt
2 tbs mixed sunflower and pepita seeds
Method
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Preheat the oven to 180 degrees Celsius.
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In a large bowl, add mashed banana, eggs, milk, maple syrup, carrots and olive oil. Stir until all ingredients are well combined.
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Add the dry ingredients to the wet mixture. Stir to combine but be careful not to over mix.
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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.
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Bake the muffins in the oven for 25-30 minutes until cooked through and golden on top.
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Allow the muffins to cool before icing with vanilla yoghurt and topping with a mixture of sunflower and pepita seeds.
