INGREDIENTS:
BLONDIES:
150g mashed banana
50ml milk of choice
1 egg, whisked
150g grated carrot, squeezed dry of excess liquid
50g white chocolate chips
1 tsp baking powder
FOR THE FROSTING:
200g Greek yoghurt
10g vanilla pea protein powder
2 tsp vanilla extract
1 tsp cinnamon
METHOD:
Preheat oven to 180c
In a blender, puree, banana, egg and milk until smooth.
Add to a bowl, and mix with the Blend.
Fold through the grated carrot and choc chips.
Pour mixture evenly into a lined loaf or brownie tin
Place in oven and bake for 25-30 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool completely before frosting.
For the frosting: whisk all ingredients together until a buttercream consistency is achieved. Spread across cooled muffins.
Slice into 8 pieces and serve immediately.
