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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 81.2
  • Total Fat: 4.5 g
  • Cholesterol: 17.4 mg
  • Sodium: 54.4 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Mini Carrot Muffins calories by ingredient
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Mini Carrot Muffins

Submitted by: FITMOMMY18
Mini Carrot Muffins

Introduction

Simple Healthy Muffins that are sweat and light - only carrots and hazel nuts, no spices etc. Substituting 100g sugar with 3 packets of stevia cuts down on calories.

Simple Healthy Muffins that are sweat and light - only carrots and hazel nuts, no spices etc. Substituting 100g sugar with 3 packets of stevia cuts down on calories.


Number of Servings: 32

Ingredients

    3 Eggs
    100g Sugar
    3 packets Stevia Sweet individual packets ( one packet = sweetness of 2 tbsp sugar)
    1/3 cup Canola Oil
    2 tbsp skim milk
    200g finely grated carrots
    100g ground Hazelnuts (grind in coffee grinder if you can't find ground)
    2 tsp baking powder
    200 g plain flour

Tips

(note most cupcake pans hold 24 mini cupcakes, so you'll have batter for 8 left over, i usually make regular size cupcakes from the leftover batter for people who are not on a diet, or you can fill it into a mini loaf pan and make on of those.) Can be frozen and defrosted in microwave for a few seconds. Delicious with butter or coconut oil, but totally unnecessary. :)


Directions

Mix eggs, sugar, stevia, milk and oil and beat together until foamy. Add grated carrots and ground Hazelnuts until combined. Add flour mixed with baking powder and mix until just combined.
Use 1 tbsp cookie scoop or spoon to fill mini cupcake pan. Bake for about 20 minutes or until toothpick comes out clean at 350*C.

Serving Size: Makes 32 mini cupcakes made of 1 tbsp batter each






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