Healthy Carrot Cake Muffins
Enjoy these Healthy Carrot Cake Muffins, a nutritious twist on a classic treat packed with flavor and wholesome ingredients.
Equipment
- muffin pan
- mixing bowls
- Spatula
- hand mixer
Ingredients
Dry Ingredients
- 100 g almond flour
- 70 g granulated sweetener such as Sukrin or Swerve
- 1 teaspoon baking powder
- 50 g chopped walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
Wet Ingredients
- 28 g unsalted butter melted
- 3 large eggs at room temperature
- 100 g carrots shredded
- ½ teaspoon vanilla
Instructions
Preparation
- Preheat the oven to 350F (175C) and line the muffin pan with parchment paper or silicone muffin liners.
- In a large mixing bowl, combine the first 8 ingredients (all dry) and set aside.
- In another mixing bowl, combine the last 4 ingredients (all wet) using a hand mixer until well incorporated and a homogenous consistency is reached.
- Add the wet ingredients to the dry and mix well with a spatula until no dry ingredients remain.
- Spread the batter between 6 muffin liners and bake for around 25-30 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden.
- Remove from the oven and let the muffins cool down in a muffin pan for 20 minutes. Then, remove onto a cooling rack until completely cooled.
Notes
NET CARB: 4g. Store your completely cooled muffins in an air-tight container with a paper towel on the bottom for up to 4 days.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!