Mini, but oh so tasty!
Tamara has been staying with us for two months so far and enjoyed being part of our family. Despite being in Sydney for no more than 3 months, she joined a local gym and goes regularly for workouts. One day I saw my mini muffin tin washed and in the drying rack next to the sink. Asking Tamara about this she mentioned she whipped up a batch of protein muffins. Of course, I was curious and asked to taste one. It was delicious. I decided to take her recipe and amend it to be suitable for kids lunchboxes. Not only is this recipe super healthy, it doesn’t contain any added sugar (apart from the dusting of icing sugar I did once baked), and if you use gluten-free oats, this recipe is then gluten-free. The sweetness of these sugar free mini muffins is purely from the added mashed banana. They really don’t need anything else!
Made with purple carrots (yes these exist and are amazing to look at, raw or cooked) which makes this recipe more fun with the same carrot taste we all know and love. You can easily substitute this for regular carrots without impacting taste.
Both Tamara and I used a mini muffin tin as this recipe won’t produce enough for the larger muffin tins. The mini muffin tins gives you bite-sized bits of guilt-free yumminess the whole family can enjoy. This makes these sugar free mini muffins perfect for lunchbox treats or for a family picnic.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Sugar Free Mini Muffins
Ingredients
- 150 g carrot, grated
- 1 medium banana, mashed
- 40 g oats, blended to powder
- 1 egg
- 10 g chia seed
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 180 degrees celsius.
- Grease the muffin tin with butter or a light cooking spray.
- Mix all ingredients together in a bowl. Using a tablespoon, add spoonfuls into each mini muffin case ensuring an even distribution between all cases.
- Bake in oven for 15 minutes, then check with a toothpick or skewer to see if it comes clean. If not, bake for up to a further 5 minutes.
- Cool and dust with icing sugar (optional).
Notes
- Purple carrots are available in the markets every week and I do love to buy them for their different colour. You can use regular carrots without impacting the taste of these mini muffins.
- If you want to remove a few calories from this recipe, use egg white from 1 egg and omit the yolk. This change doesn't impact on the recipe outcome much but might make you a lot happier when eating these mini muffins!
- The original recipe Tamara used had whey powder for added protein. If you are going to the gym or exercising and need extra protein in your diet, you can make these mini muffins by substituting the 40g oats with 25g oats and 15g whey powder.