pecan cinnamon carrot muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
.75 cup, chopped Pecans 1 cup Rice flour, white 8 tbsp cassava flour8 tbsp nuts.com Potato Starch 2 tsp Cinnamon, ground 1 tsp Baking Soda 2 tsp Baking Powder .25 cup, unpacked Brown Sugar 12 tsp coconut sugar, Madhava™ Organic (1 t) 1 tsp Xanthan Gum (by SRHAMM) 1 cup, grated Carrots, raw 8 tbsp Chosen Foods Avocado Oil 3 large Egg, fresh, whole, raw .5 cup MILK Farm fresh lactose free (mhrmzi) (by MHRMZI)
Oven 325. Grease or use silicon liners for 12 muffin tins. Sift rice,cassava, flours and potato starch,cinnamon, baking soda/powder,and Xanthan gum in a bowl three times or mix well with a whisk to combine well.
Stir in sugar and pecan. Add the carrots, oil, eggs, milk until just combined with wooden spoon.
Spoon batter into lined muffin tins and smooth the tops. Bake for 30 to 45 but check every 15 min until golden brown. Remove from oven and let cool 10 minutes than transfer to wire rack.
Enjoy!:0)
Serving Size: 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LAURIE545.
Stir in sugar and pecan. Add the carrots, oil, eggs, milk until just combined with wooden spoon.
Spoon batter into lined muffin tins and smooth the tops. Bake for 30 to 45 but check every 15 min until golden brown. Remove from oven and let cool 10 minutes than transfer to wire rack.
Enjoy!:0)
Serving Size: 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LAURIE545.
Nutritional Info Amount Per Serving
- Calories: 287.9
- Total Fat: 16.4 g
- Cholesterol: 46.5 mg
- Sodium: 214.2 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 1.7 g
- Protein: 3.4 g
Member Reviews