Low-GI Banana & Carrot Protein Muffins / Magdalenas Proteínas de Banana, Avena y Zanahoria

Name: Low-GI Banana & Carrot Protein Muffins / Magdalenas Proteínas de Banana, Avena y Zanahoria
Total time: 35 min
Ingredients: 1 cup Flour; ½ cups Oats; 1 Scoop Labrada Lean Pro 8; 2 Banana; 1 ¼ cups Carrot, shredded; 3 tbsp Coconut oil; 1 Egg; ¾ cups + 7 oz Greek yoghurt; 1 tsp Sweetener; 1 tsp Baking powder; ½ tsp Allspice; 1 tsp Baking soda; 1 tsp Cinnamon; 4 oz Cream cheese; 1 Scoop Labrada ISO Lean Pro; 1 tsp Vanilla

By Fit Men Cook · 35 min

Ingredients

Flour1 cup
Oats½ cups
Scoop Labrada Lean Pro 81
Banana2
Carrot · shredded1 ¼ cups
Coconut oil3 tbsp
Egg1
Greek yoghurt¾ cups + 7 oz
Sweetener1 tsp
Baking powder1 tsp
Allspice½ tsp
Baking soda1 tsp
Cinnamon1 tsp
Cream cheese4 oz
Scoop Labrada ISO Lean Pro1
Vanilla1 tsp

Instructions

Preheat the oven to 350°F.
In one bowl, mix the chopped bananas, coconut oil, egg and sweetener.
In another bowl, mix the dry ingredients: oat flour, oats, protein powder, baking soda, baking powder, cinnamon and allspice.
Combine the banana mixture with the dry ingredients, then add the Greek yogurt and carrots and mix thoroughly.
Divide the batter evenly among the muffin cups and bake at 350°F for at least 25 minutes.
For the protein cream, mix all its ingredients in a bowl and refrigerate until serving.

Summarized from Fit Men Cook's video. Watch it for the details.

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