Laura's Mini Carrot Cake Muffins version of Halle's mini carrot cake cupcakes

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Laura's Mini Carrot Cake Muffins version of Halle's mini carrot cake cupcakes

4 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 48.7

Total Fat: 3.9 g
Cholesterol: 23.1 mg
Sodium: 25.3 mg
Total Carbs: 2.3 g
Dietary Fiber: 0.3 g
Protein: 1.3 g

View full nutritional breakdown of Laura's Mini Carrot Cake Muffins version of Halle's mini carrot cake cupcakes calories by ingredient

Introduction

I omitted the icing and added raisins and included Halle's optional walnuts for a muffin with the taste I was looking for. I also substituted pure stevia extract for the Steviva Blend (stevia and erythritol) that she uses. We also omitted the cupcake liners, as they always seemed to stick to the muffin and they turned out perfectly without them. I omitted the icing and added raisins and included Halle's optional walnuts for a muffin with the taste I was looking for. I also substituted pure stevia extract for the Steviva Blend (stevia and erythritol) that she uses. We also omitted the cupcake liners, as they always seemed to stick to the muffin and they turned out perfectly without them.

Minutes to Prepare: 15

Minutes to Cook: 12

Number of Servings: 24

Ingredients

1/4 cup coconut flour

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp cinnamon

3 large eggs

1/4 cup coconut oil

12 scoops KAL Pure Stevia Extract

1 T vanilla extract

1 cup carrots, grated

1/4 cup walnuts, chopped

1/4 cup raisins

Tips

Double the recipe. You will want more!

Directions

Oil mini muffin tins with coconut oil. Combine all ingredients and put into mini muffin pan. Bake at 350 F for 12 minutes.

Serving Size: Makes 24 mini muffins