Carrot Cake Muffins

Carrot Cake Muffins

Serves 10-12

INGREDIENTS:

  • 2 C organic Kroma porridge
  • 2 scoops Sww approved vanilla protein powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp. ground ceylon cinnamon
  • 1 tsp. ground allspice
  • ¼ c pure maple syrup
  • 1 C unsweetened almond milk
  • 3 large organic and pasture raised eggs
  • 4 tbsp. Avocado oil
  • 1 C shredded carrots
  • ¼ chopped walnuts (optional) 

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 12-count muffin tin or insert muffin cups and set aside. 
  3. Add all ingredients and mix well.
  4. Distribute the batter amongst the 12 muffin tins and bake for 22-25 minutes, or until a toothpick comes out mostly clean.
  5. Remove from the oven and allow to cool at room temperature before eating!

Recipe created for SWW® by Chef Karly Siciliano