Healthy Carrot Cake Muffins
Making these healthy carrot cake muffins is a breeze! They come together in one bowl and prep time is only 5 minutes.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
- 1 3/4 cups almond flour
- 1/4 cup tapioca starch
- 1/2 cup granulated sweetener of choice (I used Xylitol)
- 1 tsp. baking soda
- 1 tsp. baking powder (make sure it's a gluten-free version)
- 1 tbsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. cloves
- 1 tsp. salt
- 1/3 cup coconut oil
- 1 tsp. vanilla extract
- 4 tbsp. flax meal
- 1/2 cup water (replace the flax meal and water with 2 large eggs if not vegan)
- 1 medium banana overripe and mashed
- 1 1/2 cups shredded carrots
Preheat your oven to 350 F (180°C), add muffin paper cups to a muffin tray and set aside.
Add all of the dry ingredients into a bowl and whisk together thoroughly. Make sure to whisk out all the lumps and that the spices are spread evenly. You could also use a sifter to sift the ingredients together.
Mix the flax meal with the 1/2 cup of water until it becomes a "flax egg". Allow it to sit for 5 minutes.
Make a well in the center of the dry ingredients and add in the coconut oil, flax egg, and vanilla extract. Mix together until a rough dough starts to form. Then stir in the mashed bananas and shredded carrots.
Spoon the mixture into muffin paper cups. Bake for 35 - 40 minutes until baked through.
Allow to cool in the tray for 10 minutes and then remove the muffins from the tray. Then let them cool to room temperature and serve.
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 17.3g | Protein: 3.8g | Fat: 13.9g | Saturated Fat: 8.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 226.5mg | Potassium: 268.7mg | Fiber: 3.9g | Sugar: 5.6g | Vitamin A: 9530IU | Vitamin C: 7.5mg | Calcium: 44mg | Iron: 0.5mg | Net carbs: 13.4g