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Easter Caramilk Carrot Cake Muffins


  • 200g Carrot Better Being Blend

  • 150ml milk of choice

  • 65g flour of choice

  • 1 x egg (whisked)

  • 130g grated carrot (squeezed dry of excess liquid)

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 50g Caramilk Easter eggs


  1. Preheat oven to 180c

  2. In a large mixing bowl, combine all ingredients mixing gently until mixture is well combined.

  3. Spoon mixture evenly into oiled muffin tin (this is where your coconut oil spray comes in handy)

  4. Place in oven and bake for 20-25 minutes or until a skewer inserted into muffins comes out clean.

  5. Remove muffins from the oven and cool on a wire rack before frosting.


200g Greek yoghurt

20g vanilla pea protein powder

2 tsp vanilla extract

1 tsp cinnamon

2 tbsp powdered sweetener

Extra Easter eggs, for decoration.

Serves: 6 large muffins


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