Carrot cake muffins 🥕🍰 (easy healthy recipe)

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CARROT CAKE MUFFINS 🥕🍰🧡✨ the latest variation of my favorite snack.

So light, so yummy, so easy!

Ingredients:
-2 small ripe bananas (202 g) mashed
-1/4 cup maple syrup (60 g) I use sugar-free
-1 cup non fat plain greek yogurt (227 g)
-2 large eggs
-1 tsp vanilla extract
-1 cup grated carrots (110 g)
-2 cups whole grain oats (160 g) blended into oat flour
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-2 tsp cinnamon
-1/4 tsp each: cloves, cardamom, ginger
-1/4 cup coconut sugar (48 g) or brown sugar

Instructions:
1. Preheat oven to 350 F. Spray a 12-count muffin tin with cooking spray and spread around complete with your fingers.

2. In a mixing bowl, stir together the mashed bananas, maple syrup, greek yogurt, eggs, vanilla, and grated carrots.

3. In a separate bowl, whisk together oat flour, baking powder, baking soda, salt, cinnamon, cloves, cardamom, ginger, and coconut sugar.

4. Combine wet and dry mixtures until you’ve got a smooth batter, then divide evenly among the 12 muffin tins.

5. Bake for 23 minutes, until tops are lightly browned. Enjoy warm or chilled!

Notes:
• For sweeter muffins, add 1-2 extra tablespoons coconut sugar.

Per muffin: (makes 12🧡)
108 cals
5P
20C
2F

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