Mel Christensen

Mel Christensen

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Carrot & Walnut Protein Muffins: *Sugar Free, Gluten Free, (and Dairy Free if you omit icing)


Carrot & Walnut Protein Muffins (makes about 12)

*Sugar Free, Gluten Free, (and Dairy Free if you omit icing)



  • 50g (½ cup) Quinoa Flakes
  • 85g (½ cup)Almonds
  • 500g carrots (about 2 large carrots), grated or roughly chopped in the food processor
  • 100g (about4 scoops)  100% Whey Protein Powder or plant-sourced protein for dairy free option. (Naturally sweetened Vanilla flavour will work too but you may then wish to reduce the quantity of  sweetener)
  • 55g (⅓ cup) Natvia, or preferred natural sweetener.
  • 2 tsp. Cinnamon
  • ½ tsp. Ground Ginger
  • 2 tsp baking powder
  • 2 tbsp natural vanilla essence
  • 2 eggs
  • 125ml (½ cup) almond milk
  • 90g (¾ cup) roughly chopped walnuts



  1. Process quinoa flakes and almonds down to a fine crumb.
  2. Add all other ingredients (except walnuts) in the food processor and process on a medium speed until well combined.
  3. Stir in chopped walnuts.
  4. Pour batter into muffin pans about ¾ full to allow for rising
  5. Bake at 180C for 20-30 minutes or until golden brown.
  6. Serve alone or with *Angelic Cream Cheese Icing (see recipe below.)


*Angelic Cream Cheese Icing

  • 55g (⅓ cup) Natvia Icing Mix, or Natvia for baking if you have a high torque food processor such as a Thermomix
  • 180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco Melbourne.)
  • 1 tbsp. extra virgin coconut oil (you also use coconut cream but it will not set as firm)
  • 2 tbsp. lemon juice
  • 2 tsp. finely chopped lemon rind, optional. (Add it if you like a real lemon kick – like I do!)


  1. Process the Natvia to a fine powder on a high setting of your food processor. (TM – 5 sec / Speed 9.) Skip this step if you have the Natvia Icing Mix which is already milled to a find powder).  Add cottage cheese and blend on a medium speed until smooth. (TM – 5 sec / Speed 9.)
  2. Add the coconut oil and lemon juice (and rind if using.)  Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor should do it. (TM- 20 sec / Speed 9)
  3.  Using a small flat knife or spatula top your muffins and garnish with a walnut on each one.