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What you’ll need

Protein Muffin Base Mix

400g Protein Muffin Base Mix

water

1 cup water

oil

4 tablespoon vegetable oil

eggs

2 eggs

cinnamon

2 teaspoon cinnamon, plus extra for dusting

vanilla paste

1 teaspoon vanilla paste

carrots

2 small carrots, grated

Ingredients for the Icing:

butter

105g unsalted butter, softened

cream cheese

100g cream cheese, at room temp

icing sugar

½ cup icing sugar

honey

2 tablespoon honey

vanilla paste

1 teaspoon vanilla paste

1

Pre-heat the oven to 190oC (180oC fan-forced).

2

Grease a muffin tin or line with muffin liners.

3

In a mixing bowl, combine all ingredients with electric mixer using the whisk attachment for 1 minute. Scrape down the sides of the bowl and whisk for another 2 minutes, until the batter is combined with no lumps.

4

Stir in the grated carrot.

5

Use a spoon to divide the batter evenly between 8 cups.

6

Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.

7

To make the icing, add of the ingredients in a mixing bowl and using an electric mixer with the paddle attachment, mix until everything is well combined and the icing is fluffy.

8

Dollop a generous amount of icing on top of each muffin, then dust over a little ground cinnamon.