Carrot Cake Protein Bars


These oil free carrot cake protein bars make a great on the go breakfast or snack, and are a much healthier alternative to normal breakfast bars, lower in sugar and packed full of additional nutrients from the ground flaxseeds.


  • 2 tbsp egg replacer
  • 1/2 cup warm water
  • 2 ripe bananas
  • 1/4 cup maple syrup or agave nectar
  • 2 tbsp alternative milk
  • 1 tbsp vanilla extract
  • 1 cup coconut flour
  • 1/2 cup protein powder (of your choice)
  • 1/4 cup ground flaxseed
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • Pinch ground cloves
  • 3/4 cup grated carrot
  • 1/4 cup raisins
  • 2 tbsp coconut butter (or icing sugar and non-dairy milk)

Preheat the oven to 190C/375F/gas 5, and line a baking tray with baking paper.

Mix together the egg replacer and warm water.

Mash the bananas and add them to a bowl with the egg mixture, maple syrup, milk and vanilla extract and combine.

In a separate bowl mix together the coconut flour, protein powder, flaxseed, cinnamon, baking soda, ground nutmeg, salt and cloves.

Add the wet ingredients to the dry ones and mix well. 

Add in the grated carrot and raisins and combine until it is evenly distributed throughout the mixture.

Using 1/3 cup or a tablespoon shape into rectangles roughly 1cm thick.

Bake the bars for 22-25 minutes until the tops and bottoms of the bars are golden.

Drizzle with coconut butter.


This recipe was first posted by Leanne on Healthful Pursuit and can be found here.

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