Sugar-Free, Gluten-Free, Dairy-Free Option*

(makes about 12)


• ½ cup Gluten-Free Rolled Oats
• ½ cup Almonds
• 2 large carrots (about 500g total), grated or roughly chopped in the food processor
• 4 scoops 100% Whey Protein Powder OR Plant-Sourced protein powder such as Pea Protein for *dairy-free option (naturally sweetened Vanilla will work too but you may then wish to reduce the quantity of Natvia)
• 3 large free range eggs (or 4 small)
• 2 tsp baking powder
• 2 tbsp natural vanilla essence
• ⅓ cup Natvia (or preferred natural sweetener)
• 2 tsp Cinnamon
• ½ tsp Ground Ginger
• ½ cup roughly chopped walnuts  & 2 tbsp of Chia Seeds



  • Process rolled oats and almonds down to a fine crumb.
  • Add all other ingredients (except walnuts) in the food processor and process on a medium speed until well combined.
  • Stir in chopped walnuts & chia seeds.
  • Pour batter into muffin pans about ¾ full to allow for rising
  • Bake at 180C for 20-30 minutes or until golden brown.
  • Serve alone or with *Angelic Cream Cheese Icing



Angelic Cream Cheese Icing


  • ⅓ cup (50g)  Natvia Icing Mix (or regular Natvia, milled in a Thermomix 10 sec / speed 9)
  • 180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco)
  • 1 tbsp (10g) extra virgin coconut oil (you can use coconut cream instead, but it will not set as firm)
  • 2 tsp (10g)  lemon juice



  • Place the icing mix and cottage cheese into your food processor and blend on a medium speed until smooth. (TM – 10 Sec / Speed 5)
  • Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor mix should do it. (TM – 10 Sec / Speed 8, scrape down and repeat.)
  • Spread or pipe onto top of muffins and garnish with a raspberry or fruit/nut of choice.

Carrot & Chia Protein Muffins