There are never enough muffin and cupcake recipes. These smell heavenly, too. They make an excellent healthy snack or dessert with few calories.
Shop ingredients
Nutrition (1 serving)
- 125 kcal
- 14 g carbohydrates
- 5 g fats
- 6 g protein
Per 16 portions
Batter:
- 260 g oats
- 30 g vanilla protein powder
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- zest of 1/2 lemon
- 20 g dates
- 20 g walnuts
- 2 eggs
- 1 banana
- 200 ml milk
- 20 g coconut oil
- 4 carrots
Cream:
Instructions
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Mix all the dry ingredients in a bowl – ground oats, protein powder, baking powder, cinnamon, nutmeg, lemon zest, chopped dates, and nuts.
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In a blender, mix eggs, banana, milk, and melted coconut oil.
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Add the wet ingredients to the dry ones, add the grated carrot and make the batter.
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Line the muffin tin with paper cups. Fill them almost to the top with the batter. Leave some space for the muffins to rise.
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Bake them in an oven preheated to 180 °C for 30 minutes. Do the toothpick test to see if they're ready.
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Meanwhile, prepare the cream. Mix all the cream ingredients and leave them to rest in the fridge.
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After baking, leave the muffins to cool before decorating. We recommend filling the baker's pipe with the cream for ease.
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Enjoy!
