Low Calorie Carrot Cake Muffins Recipe

Preheat your oven to 350 f 180 c and line a muffin tray with paper muffin cups.

Low calorie carrot cake muffins recipe.

In a large bowl combine flour and baking powder with the butter using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour. In a separate bowl whisk together the coconut oil egg and vanilla. Sweet carrot cake flavor with an optional greek yogurt glaze yum. Add raisins or nuts if using them.

Preheat the oven to 425 f and lightly coat 8 standard sized muffin cups with nonstick cooking spray. Ingredients 1 carrot peeled and grated 1 cup almond flour 3 eggs cup melted butter 2 tbs low carb sweetener eg lakanto or swerve tsp baking powder tsp vanilla extract. Drain one 20 oz can of crushed pineapple. The muffins will be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

In a medium bowl. Mix well to combine then add to the dry ingredients. Directions set oven to 350 degrees. Add in the oil egg mixture into the carrot pineapple mixture.

Divide the mixture between the 12 muffin tins. Spray two 9 round baking pans with a good coat of pam. Bake for about 20 25 minutes or until the muffins test done. In a medium bowl mix the shredded carrots with the crushed pineapple.

Mix just until combined. Stir in the greek yogurt until no large lumps remain. A little more or less should be okay. These muffins satisfy my sweet tooth but contain no added refined sugar minus the glaze and very little fat.

Whisk together the coconut flour protein powder baking powder cinnamon nutmeg and salt in a medium bowl. In a large bowl mix together first 7 ingredients. Add all of the dry ingredients into a bowl and whisk together thoroughly making sure there are no lumps and. Chop 1 2 cup of walnuts.

Add sugars ginger carrot milk beaten egg vanilla and spices to the mixture and mix thoroughly with a wooden spoon or spatula. Muffins 1 cup almond flour 1 2 cup lakanto monkfruit 1 teaspoon baking powder 1 teaspoon cinnamon 1 2 teaspoon salt 3 4 cup olive oil 2 eggs beaten 3 small carrots shredded about 1 2 3 4 cup shredded. To bake standard sized muffins preheat the oven to 425 f instead. My skinny carrot cake cupcakes needed a little makeover so i came up with the greek yogurt glaze in place of the original cream cheese frosting and took some new pics.

Mix the flax meal with the 1 2 cup of water until it becomes a flax egg. Bake them at 425 f for 7 minutes then reduce the oven temperature to 350 f without opening the oven and continue to bake for an additional 12 15 minutes. Line 12 muffin tins with paper liners or spray tins with non stick cooking spray. Peel and shred 3 4 medium carrots to get about 2 cups of carrots.