Carrot Cake Muffins with Coconut Flour

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3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 116.5
  • Total Fat: 7.4 g
  • Cholesterol: 35.8 mg
  • Sodium: 57.4 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.9 g

View full nutritional breakdown of Carrot Cake Muffins with Coconut Flour calories by ingredient
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Submitted by: DIVAEMY

Introduction

Delicious gluten free and wheat free carrot cake mini muffins. Packed with fiber and protein. Delicious gluten free and wheat free carrot cake mini muffins. Packed with fiber and protein.
Number of Servings: 24

Ingredients

    * 1 cup coconut flour
    * 1 cup shredded carrots
    * 1/2 cup raisins
    * 1/2 cup chopped walnuts
    * 1/2 cup ground flaxseed meal
    * 1/4 cup agave
    * 1 tsp cinnamon
    * 2 tsp vanilla extract
    * 2 tsp baking powder
    * 4 eggs
    * 6 Tbs Coconut Oil
    * 1/2 cup low-fat milk

Directions

* Preheat oven to 350*F
* Combine all ingredients in a large mixing bowl
* Spray muffin cups with non-stick cooking spray
* Pour batter into cups and bake for 20 minutes
* Allow to cool before enjoying


Number of Servings: 24

Recipe submitted by SparkPeople user DIVAEMY.





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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe. I use organic palm sugar instead of agave. Has a really good taste - 10/29/10

    Reply from DIVAEMY (10/29/10)
    That sounds fantastic - I am going to have to try it


    Was this review helpful?   yes  No
  • Super dense batter, added more milk which helped but overall mediocre. At least the bf thinks they are good enough to eat. Will not make again. - 3/17/14

    Was this review helpful?   yes  No