Quebec carrots, maple syrup, and local oats: snacks made with Quebec ingredients. Eating local is fun! My daughter Fred had two for breakfast and thought they were delicious.
In brief
- Preparation: 15 minutes
- Baking time: 25 minutes
- Servings: 12 muffins
- Protein: 7 g per muffin
- Nutrition facts: about 27 g of carbohydrates, 8 g of fat, and 1 g of fiber per muffin (basic version, approximate values)
Ingredients
Dry ingredients
- 250 ml (1 cup) unbleached all-purpose flour
- 125 ml (1/2 cup) Zenit organic vanilla plant protein
- 250 ml (1 cup) quick-cooking Quebec oats
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) baking soda
- 5 ml (1 tsp) ground cinnamon
- 1.25 ml (1/4 tsp) nutmeg
- 1 pinch of sea salt
Wet ingredients
- 2 eggs
- 165 ml (2/3 cup) Quebec maple syrup
- 85 ml (1/3 cup) canola oil
- 125 ml (1/2 cup) milk or plant-based beverage of your choice
- 250 ml (1 cup) grated Quebec carrots
Preparation
- Position the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or use a silicone muffin pan.
- In a bowl, combine the dry ingredients.
- In another bowl, beat the eggs, syrup, oil, and milk. Add the carrots and mix.
- Add the dry ingredients and mix gently, just until moistened. Divide the batter among the muffin cups.
- Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool.
Danielle’s tip
A great way to add vegetables to kids’ snacks. Add a yogurt and a piece of fruit for a complete breakfast.
Frequently asked questions
How much protein is in these carrot muffins?
About 7 g of protein per muffin.
Can these muffins be frozen?
Yes! Wrap them individually: they keep for up to 3 months in the freezer. Take one out in the evening for the next day’s snack.
Danielle Dubois, Dt.P., nutritionist
Member of the Quebec Order of Dietitians and Nutritionists
Founder of Zenit Nutrition