Carrot almond meal muffins
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Carrot almond meal muffins calories by ingredient
Introduction
Gluten, dairy, soy and grain freeThese muffins are best made 1 day ahead so that they can be frozen and defrosted as needed. This makes them more moist and a little sweeter. Gluten, dairy, soy and grain free
These muffins are best made 1 day ahead so that they can be frozen and defrosted as needed. This makes them more moist and a little sweeter.
Number of Servings: 15
Ingredients
-
200g almond meal
300g grated carrot (about 4 depending on size)
Finely grated zest of 1 small lemon
3/4 teaspoon gluten free baking powder
Handful of walnuts
Handful of sultanas (optional)
1/4 cup chia seeds (optional)
4 free-range eggs
90g sugar
Directions
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.