Calories per serve 318
250g wholemeal flour
2 scoops (60g) True WPI 90 French Vanilla
2 tsp baking powder
1 tsp backing soda
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
125ml olive oil
80g brown sugar
½ cup stevia
½ cup apple sauce
1 tsp vanilla extract
300g grated carrot
250g Light cream cheese
1 scoop (30g) True WPI 90 French Vanilla
2 Tbsp maple syrup
Pre-heat oven to 180 degrees. Line tray with muffins liners.
In a large bowl mix together all the dry ingredients.
In a separate bowl mix together all the wet ingredients.
Pour the wet ingredients into the dry and stir until combined.
Evenly distribute batter into the muffin liners and bake for approximately 20 minutes, or until a cake tester comes out clean.
Leave to cool, then stir together the cream cheese, protein powder and maple syrup. Spread on top of each muffin.