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!
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.
Vegan: not possible. For lactose-free use plant-based yoghurt. Seasoning: does not apply.
Sugar: 1.6gFiber: 2.1gCalories: 164kcalSaturated Fat: 0.8gFat: 2.5gProtein: 5.1gCarbohydrates: 30.9g
Have you tried this recipe?Share in on Instagram and tag @thestdntchef!