White Chocolate Chip Carrot Cake Blondies

INGREDIENTS:

BLONDIES:

200g Carrot Pineapple Spice Better Being Blend

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

1. In a blender, puree, banana, egg and milk until smooth.

2. Add to a bowl, and mix with the Blend.

3. Fold through the grated carrot and choc chips.

4. Pour mixture evenly into a lined loaf or brownie tin

5. Place in oven and bake for 25-30 minutes or until a skewer inserted comes out clean.

6. Remove from the oven and allow to cool completely before frosting.

7. For the frosting: whisk all ingredients together until a buttercream consistency is achieved. Spread across cooled muffins.

8. Slice into 8 pieces and serve immediately.