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Carrot Muffins

This is one of the most famous recipes on my Instagram. It has been saved over 300 times.

So you should definitely give this a try! It contains a lot of protein and the texture is amazing!

5 van 1 stem

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Cooking time 20

Oventime 20

Total time 40

course Baking

cuisine American

servings muffins

calories 164 kcal

Equipment

Muffin tin
Oven

ingredients

Muffins

3 eggs
143 greek yogurt
168 g agave syrup
60 ml milk
1 tsp vanilla extract
3 large carrots (or 6 small carrots)
195 g oat flour
1¾ tsp baking powder
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
50 gr pecan nuts (optional)

Frosting

250 g yogurt
42 g agave syrup
1 tsp vanilla extract

instructions

Preheat oven to 175°C. In a large bowl, whisk the eggs.
Add in the Greek yogurt and whisk again until smooth and fluffy.
Pour in the agave syrup, milk, and vanilla extract. Beat the mixture again until smooth.
Add the shredded carrots, oat flour, baking powder, cinnamon, ginger, nutmeg and salt over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
Scoop the batter into a greased 12-cup muffin tin. Bake for 20 minutes.
For the frosting, mix the yoghurt, agave syrup and vanilla and mix untill well combined.
Once the muffins have cooled, use a spoon to put a bit of the frosting on top of the muffins.
Top it of with some shredded carrot.

notes

Vegan: not possible. For lactose-free use plant-based yoghurt.

Seasoning: does not apply.

Nutrition

Sugar: 1.6gFiber: 2.1gCalories: 164kcalSaturated Fat: 0.8gFat: 2.5gProtein: 5.1gCarbohydrates: 30.9g

course Baking

cuisine American

keyword Carrot muffins, Healthy snack, Muffins

Have you tried this recipe?Share in on Instagram and tag @eva.koper!

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