100g almond flour
130g Plant-based protein (I used Huel 3.0 Protein)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
6 tbsp maple syrup
150g vegan butter
100g grated apple (1 - 1 1/2 apples)
130g grated carrot (roughly 2 medium carrots)
Preheat oven to 190C.
Prepare a muffin tin with liners or lightly grease them.
In a large bowl, combine Huel Powder, almond flour, oats, cinnamon, baking soda, salt and walnuts.
Whisk together vegan butter and maple syrup in a separate bowl.
Then, add the grated apple and carrots.
Pour this into the dry ingredients and mix until combined.
Spoon the batter into muffin cups, filling to the top of the case and place into the oven.
Bake until the muffins are browned on top and a skewer placed into the centre of the muffin comes out clean (25-30 mins).
Remove from the oven, cool and enjoy!
Nutrition (per portion)
of which sugars 5