Low-GI Banana, Carrot & Oat Protein Muffins
Prep:
00 min
Cook:
25 min
Total:
25 min
Ingredients
Ingredients for 6 jumbo muffins:
- 1 cup oat flour
- 1/2 cup oatmeal (rolled or instant depending on person’s dietary needs)
- 1 scoop Labrada Lean Pro 8
- 2 bananas (not overly ripe, somewhat green)
- 1.25 cup shredded carrots
- 3 tbsp coconut oil
- 1 egg
- 3/4 cup 2% Greek yogurt
- 1 tsp sweetener
- 1 tsp baking powder
- 1/2 tsp allspice
- 1 tsp baking soda
- 1 tsp cinnamon
Protein Cream (optional)
- 4oz reduced fat cream cheese
- 7oz 2% Greek yogurt
- 1 scoop Labrada ISO Lean Pro
- 1 tsp vanilla extract
Steps
Step 1
Set oven to 350F.
Step 2
In a bowl, mix chopped bananas, coconut oil, egg and sweetener.
Step 3
In a separate bowl, mix all dry ingredients together – oat flour, oatmeal, protein powder, baking soda & baking powder, cinnamon and allspice.
Step 4
Add banana mixture to the dry ingredients, as well as greek yogurt and carrots. Mix thoroughly.
Step 5
Evenly divide among muffin cups. Bake in the oven for at least 25 minutes at 350F.
Step 6
For protein cream, mix all ingredients together in a bowl and chill in the refrigerator. Serve with muffins as to pudding or faux-icing.