Carrot Cake Muffins

Carrot Cake Muffins

Serves 10-12


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) 


Preheat the oven to 350 degrees.

Grease a 12-count muffin tin or insert muffin cups and set aside. 

In a large mixing bowl, mix together all dry ingredients and mix well. Next, add all wet ingredients except for the carrots and walnuts and mix until combined. Fold in the carrots and walnuts. Do not over mix!

Distribute the batter amongst the 12 muffin tins and bake for 22-25 minutes, or until a toothpick comes out mostly clean.

Remove from the oven and allow to cool at room temperature before eating!