Carrot almond meal muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
200g almond meal300g grated carrot (about 4 depending on size)Finely grated zest of 1 small lemon3/4 teaspoon gluten free baking powderHandful of walnutsHandful of sultanas (optional)1/4 cup chia seeds (optional)4 free-range eggs90g sugar
â– Preheat oven to 180 degrees and place muffin papers in a 12 cup muffin tin or grease and line loaf pan.
â– Grate carrots.
â– Chop walnuts.
â– Add almond meal, chopped nuts, baking powder, lemon zest, chia (if using) and sultanas (if using) to the carrot and mix together with fingers.
â– Beat eggs and sugar in an electric mixer until thick, fluffy and pale.
â– Stir carrot mixture into egg mixture.
â– Spoon mixture into muffin pan or loaf tin - fill almost to the top (mixture will rise).
â– Bake for about 25 mins (muffins) or 45 mins (loaf), or until a skewer inserted in the centre is clean.
â– Once cooled, freeze muffins and defrost as needed, or slice loaf, freeze and defrost (or toast) as needed.
Number of Servings: 15
Recipe submitted by SparkPeople user MEAH1984.
â– Grate carrots.
â– Chop walnuts.
â– Add almond meal, chopped nuts, baking powder, lemon zest, chia (if using) and sultanas (if using) to the carrot and mix together with fingers.
â– Beat eggs and sugar in an electric mixer until thick, fluffy and pale.
â– Stir carrot mixture into egg mixture.
â– Spoon mixture into muffin pan or loaf tin - fill almost to the top (mixture will rise).
â– Bake for about 25 mins (muffins) or 45 mins (loaf), or until a skewer inserted in the centre is clean.
â– Once cooled, freeze muffins and defrost as needed, or slice loaf, freeze and defrost (or toast) as needed.
Number of Servings: 15
Recipe submitted by SparkPeople user MEAH1984.
Nutritional Info Amount Per Serving
- Calories: 166.6
- Total Fat: 11.5 g
- Cholesterol: 83.9 mg
- Sodium: 56.2 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
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