Perfect for Meal Prep Carrot Muffins

At the beginning of each week, I cook a snack for the week. I always get a little hungry in the morning between my lunch and my dinner. So that helps! I usually cook a snack with Vegan Pro plant-based protein to ensure it has enough protein. It's always a success!

This week I was craving a carrot snack. I have always loved carrot desserts. Whether it's cookies, muffins or a cake, it's always good! Here is a protein version that has a touch of maple and vanilla.

Ingredients (12 muffins)
1 1/2 cups Unbleached all-purpose flour
1/2 cup Quick-cooking rolled oats
1 serving Vegan Pro – Vanilla Maple
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Ground cinnamon
1/2 tsp Ground ginger
Pinch of salt
1 tbsp Lemon juice
1 1/4 cup Plant-based milk
1/2 cup Canola oil
1/2 cup Pure Organic Coconut Sugar
1 tsp Vanilla extract
1 cup Carrots, peeled and grated

Method:
1. Preheat the oven to 350°F. Place 12 cases in muffin tins.

2. In a bowl, combine the flour, rolled oats, Vegan Pro, baking powder, baking soda, cinnamon, ginger and salt.

3. In a large bowl, the rest of the ingredients. Add the dry ingredients to the liquid preparation, stirring with a spatula.

4. Divide the preparation into the 12 moulds. Bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely on a wire rack.

By Katia Bricka
Writer at RAW Nutritional