Carrot Cake Banana Protein Muffins | audreylillian
Carrot Cake Banana Protein Muffins
15 mins prepServes 12
These easy-to-make banana protein muffins are a healthy and delicious snack or treat, perfect for weekly meal prep. They feature shredded carrots and walnuts, topped with a lighter Greek yogurt-based frosting.
1. Preheat oven to 350F. Mash bananas in a bowl and add all wet ingredients (eggs, 3/4 cup Greek yogurt, 1/4 cup maple syrup, 1 tsp vanilla). Mix until combined, but don’t over mix.
2. If not using pre-made oat flour, add oats to a blender and blend to make oat flour. Pour the oat flour into the banana mix along with all the other dry ingredients (protein powder, baking powder, baking soda, cinnamon, nutmeg, salt). Mix until just combined, again, don’t over mix! Then, add shredded carrots and ¼ cup chopped walnuts into the batter.
3. Scoop batter into a prepared muffin tin (lined or greased). Pop into the oven for 14-18 minutes until baked through and a toothpick inserted comes out clean. Take out muffins and allow to cool completely on a wire rack.
4. While muffins cool, prepare the frosting: Mix together ⅓ cup Greek yogurt, 2 tbsp cream cheese, 2 tbsp maple syrup, and 1 tsp vanilla until smooth. Once muffins are cool, top each muffin with the frosting and garnish with more walnuts if desired. Enjoy!
