Here in Brazil, Easter is a huge event.
Months before you begin to see Easter eggs popping up all around town. Cities become flooded with chocolate wrapped in shiny paper, hung from store ceilings and displayed on every available shelf.
The variety is mind blowing. Every single brand of chocolate you can think of has their own creation, usually a blown up size of the original (50cm kinder egg anyone?).
So, on a holiday that decides to throw the temptation of all temptations in our faces, how do we keep from falling into an endless pile of open wrappers and devoured chocolate while clutching a horrible tummy-ache?
We focus on the Easter bunny of course! Poor guy, with all that chocolate and sugar out there, he must be seriously craving some goodness.
What do you feed a bunny? Hmmm… Carrots!
Now, since we all know that this is in fact about us and not so much about said Bunny (Sorry Mr.Bunny), we don’t want to simply eat a stick of carrot. So we’re making it into a muffin!
A delicious, moist, scrummy muffin!
I’ve loved carrot cake for as long as I can remember. I don’t care what people say, it is not a boring cake! It is amazing. Delicious. Heaven.
Made healthy? Into a muffin-type? Even better!
In this, we’ve got oats for that amazing fibre content, which is great for digestion and also keeps you full for longer. Also, have I mentioned it helps lower cholesterol? Yep. Love oats.
For an added protein kick (since we don’t want just carbs in this), there is some protein powder and greek yogurt in there. Not to mention the good fats from the walnuts and seeds!
The sweetness comes from the bananas and the applesauce, so there is no need to add any icky refined sugar as it comes naturally from the fruit!
Your body will definitely thank you for choosing these over those massive store-bought Easter eggs.
If you still feel like you need some form of chocolate this Easter, then go ahead and add some cacao nibs or dark chocolate chips in there. Those are high in antioxidants so would be a good addition to your yummy cake-muffin hybrid!
To make 12 muffins, you will need:
Start by pre-heating your oven to 200˚C.
In a large bowl, mash your ripe bananas – I used a fork and it worked fine. Once it’s nice and mushed up, add your applesauce, yogurt, egg whites, and vanilla. Stir together until combined.
Use another bowl to mix together your oats, protein powder, baking soda, baking powder, and cinnamon. Add your dry mixture to your wet, and let the batter sit for a couple of minutes so it can thicken.
Divide the batter evenly into your cupcake tray. Should be about 2 full tablespoons of batter per muffin.
Bake for 15 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven, and once the muffins have cooled for 5-10 minutes, remove from tin and place them on a cooling rack.
I like to devour mine warm with some almond butter spread on them. So so good!
* You can make oat flour by simply blitzing your oats in a food processor
** Carrot pulp is the leftover fibre of the carrots when juicing. If you don’t have any, grated carrots will do, but add a little less moisture
You can make this recipe vegan by making sure you use vegan protein powder, and substituting the greek yogurt and eggs with chia seeds and flax, thickened in water for a few hours.
These are perfect for freezing! Simply place in the microwave for one minute and enjoy.
Recipe inspired by Monique from Ambitious Kitchen
How about you guys, what have you got planned for this Easter?
Have you got any Easter traditions?