Low Calorie Carrot Cake Muffins Recipe

The muffins will be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

Low calorie carrot cake muffins recipe.

Line 12 muffin tins with paper liners or spray tins with non stick 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. 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.

Bake for about 20 25 minutes or until the muffins test done. Spray two 9 round baking pans with a good coat of pam. Instructions preheat the oven to 350 not convection. In a medium bowl mix the shredded carrots with the crushed pineapple.

To bake standard sized muffins preheat the oven to 425 f instead. Stir in the greek yogurt until no large lumps remain. Add in the oil egg mixture into the carrot pineapple mixture. Sweet carrot cake flavor with an optional greek yogurt glaze yum.

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. Directions set oven to 350 degrees. Chop 1 2 cup of walnuts. In a medium bowl.

Divide the mixture between the 12 muffin tins. 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. Add all of the dry ingredients into a bowl and whisk together thoroughly making sure there are no lumps and. Mix the flax meal with the 1 2 cup of water until it becomes a flax egg.

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. Add raisins or nuts if using them. Mix just until combined. Add sugars ginger carrot milk beaten egg vanilla and spices to the mixture and mix thoroughly with a wooden spoon or spatula.

A little more or less should be okay. Peel and shred 3 4 medium carrots to get about 2 cups of carrots. Preheat your oven to 350 f 180 c and line a muffin tray with paper muffin cups. Preheat the oven to 425 f and lightly coat 8 standard sized muffin cups with nonstick cooking spray.

Mix well to combine then add to the dry ingredients. Whisk together the coconut flour protein powder baking powder cinnamon nutmeg and salt in a medium bowl. In a small bowl whisk together egg oil milk and vanilla. In a separate bowl whisk together the coconut oil egg and vanilla.