Low Carb Carrot Protein Muffins

Low Carb Carrot Protein Muffins

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 and gluten free. With the addition of spiced Gingerbread Efectiv Whey, I'm getting ALL the festive feels.

Serves 6


Dry Ingredients:
  • 100g ground almond
  • 15g cornflour
  • 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) Limited Edition Efectiv Gingerbread Whey (or Vanilla Creme Whey)

Wet Ingredients:

  • 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.


  • Calories 212kcal
  • Protein 10.1g
  • Carbs 12.6g (of which sugar 3.8g)
  • Fat 13.2g

Recipe by Fuelled By Macros. Get 40% off Efectiv with code FBM40

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