NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek Yogurt

1 large Egg

1 scoop Vanilla protein powder

0.5 cup Oat flour

1 cup Grated carrots

1 tsp Ground cinnamon

0.25 tsp Ground nutmeg

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Vanilla extract

1 tbsp Maple syrup

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or parchment paper.

• 2

  In a large mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and maple syrup until the mixture is smooth.

• 3

  Add the freshly grated carrots to the wet ingredients and stir until evenly distributed.

• 4

  In a separate bowl, combine the oat flour, vanilla protein powder, cinnamon, nutmeg, baking powder, and sea salt.

• 5

  Gradually fold the dry ingredients into the wet carrot mixture, stirring until just combined without over-mixing.

• 6

  Divide the batter evenly among 4 to 6 muffin cups, filling them nearly to the top.

• 7

  Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

• 8

  Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.