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.
- 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)
- 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