Sweet Cinnamon & Carrot Muffins

Sweet Cinnamon & Carrot Muffins

Makes 12 muffins.

1 ½ cups Empower Foods FibreX Breakfast Cereal
150g almond meal
150g carrot, grated
3 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
50 tablets Splenda, dissolved in ¼ cup hot water
¾ cup extra virgin olive oil
3 free range eggs
2 teaspoons vanilla extract


  1. Preheat oven to 180°C.
  2. Combine all ingredients in a large bowl. Mix well.
  3. Divide batter into 12 lightly oiled muffin tins.
  4. Bake 12-14 minutes until golden brown. Cool on a wire rack.

Tasty Tip:
These muffins are suitable to freeze, just wrap them up individually in glad wrap – that way you’ve always got a delicious and healthy snack on hand.