Carrot Cake Muffins with Coconut Flour

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3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 116.5

Total Fat: 7.4 g
Cholesterol: 35.8 mg
Sodium: 57.4 mg
Total Carbs: 10.4 g
Dietary Fiber: 3.1 g
Protein: 2.9 g

View full nutritional breakdown of Carrot Cake Muffins with Coconut Flour calories by ingredient

Introduction

Delicious gluten free and wheat free carrot cake mini muffins. Packed with fiber and protein. Delicious gluten free and wheat free carrot cake mini muffins. Packed with fiber and protein.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 24

Ingredients

* 1 cup coconut flour

* 1 cup shredded carrots

* 1/2 cup raisins

* 1/2 cup chopped walnuts

* 1/2 cup ground flaxseed meal

* 1/4 cup agave

* 1 tsp cinnamon

* 2 tsp vanilla extract

* 2 tsp baking powder

* 4 eggs

* 6 Tbs Coconut Oil

* 1/2 cup low-fat milk

Directions

* Preheat oven to 350*F
* Combine all ingredients in a large mixing bowl
* Spray muffin cups with non-stick cooking spray
* Pour batter into cups and bake for 20 minutes
* Allow to cool before enjoying

Number of Servings: 24

Recipe submitted by SparkPeople user DIVAEMY.