Glutten Free Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 tsp coconut sugar, Madhava™ Organic (1 t) 2 tbsp Bob's Red Mill Flax Seed Meal (2 Tbsp) 1 tsp Vanilla Extract .5 tsp Baking Soda 4 tbsp almond butter, raw creamy unsalted (trader joes) 0.5 cup Musselman's Home Style Natural Unsweetened Apple Sauce 2.5 carrot Carrots, cooked 0.5 cup Oat Meal (Quaker Oats - Old Fashioned - dry) 1 large Egg, fresh, whole, raw 2 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA) .75 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tsp Cinnamon, ground .5 tsp Ginger, ground .25 cup, chopped Walnuts
Cook and mash carrot to equal 1/2 cup pureed/mashed. Mill oatmeal to flour like texture. Blend dry inqredients together. Add all wet ingredients to dry and mix until just moistened. Lightly spray muffin tins. One tablespoon of batter per mini muffin. Bake at 375 for 10-12 minutes.
Serving Size: makes 32 mini muffins, 4 per serving
Number of Servings: 8
Recipe submitted by SparkPeople user AHARTZELL67.
Serving Size: makes 32 mini muffins, 4 per serving
Number of Servings: 8
Recipe submitted by SparkPeople user AHARTZELL67.
Nutritional Info Amount Per Serving
- Calories: 174.2
- Total Fat: 10.1 g
- Cholesterol: 23.3 mg
- Sodium: 97.4 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.9 g
- Protein: 5.6 g
Member Reviews