I invented this recipe when trying to come up with some sweet, low sugar snack ideas for clients with insulin sensitivity. The grated carrot and mashed banana create a beautifully moist muffin texture, loaded with tonnes of micronutrients. These muffins are gluten free, and can easily be adjusted to accommodate vegan protein powder and egg replacer if required. With the option of storing in the freezer, there will always be a healthy, protein-rich snack on hand.
100g ground almond
7g granulated stevia sweetener
0.5 tsp baking powder
0.5 tsp baking soda
1 tsp cinnamon
0.5 tsp clove
0.5 tsp nutmeg
0.5 tsp salt
1 scoop (30g) Gingerbread Whey (or Vanilla Creme Whey)
60g grated carrot
100g overripe banana
2 medium eggs
40g 30% less fat spread
1 tsp vanilla extract
20g protein granola
Pre-heat your oven to 160C (fan) and line 6 muffin tray cavities with paper cases or baking paper.
Add all of the dry ingredients into a bowl and whisk together thoroughly, making sure everything is combined evenly. Set aside.
Melt the low calorie butter/spread for a few seconds in the microwave and set aside.
Mash the banana, then add in the rest of the wet ingredients and the melted spread and whisk until all combined evenly.
Pour the wet mixture into the dry and turn over, combining everything but being careful not to overwork the mixture (the work should be done in around 5 stirs!).
Distribute the mixture evenly into the muffin cases and then sprinkle over the protein granola.
Bake for around 30 minutes (insert a toothpick into the centre of a muffin, if it comes out dry, the muffins are ready).
Allow to cool completely before eating.
Store in an airtight container in the freezer for a few weeks. On in your fridge for a few days.
Carbs 12.6g (of which sugar 3.8g)
I use Efectiv Nutrition Whey. Order with code FBM40 for 40% off whey protein and other supplements at EfectivNutrition.com