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Carrot and Walnut Muffins

True Protein Blogger 1 by Emily McNeil | @wellness_by_emily 20 August 2021

These carrot and walnut muffins make a great morning or afternoon snack and make an excellent way to boost your protein intake.

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Carrot and Walnut Muffins

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

 

  1. Preheat the oven to 180 degrees Celsius.

  2. In a large bowl, add mashed banana, eggs, milk, maple syrup, carrots and olive oil. Stir until all ingredients are well combined.

  3. Add the dry ingredients to the wet mixture. Stir to combine but be careful not to over mix.

  4. 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.

  5. Bake the muffins in the oven for 25-30 minutes until cooked through and golden on top.

  6. Allow the muffins to cool before icing with vanilla yoghurt and topping with a mixture of sunflower and pepita seeds.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.