Coconut Flour Carrot Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 113.2
- Total Fat: 7.2 g
- Cholesterol: 77.1 mg
- Sodium: 187.0 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
View full nutritional breakdown of Coconut Flour Carrot Muffins calories by ingredient
Introduction
These muffins, made with coconut flour and sweetened with pure maple syrup, are low-carb, low sodium and low-sugar. Packed with Vitamin A, these carrot muffins are a great replacement for traditional carrot cake! These muffins, made with coconut flour and sweetened with pure maple syrup, are low-carb, low sodium and low-sugar. Packed with Vitamin A, these carrot muffins are a great replacement for traditional carrot cake!Number of Servings: 12
Ingredients
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Dry Ingredients
½ c Coconut Flour
½ tsp salt
½ tsp Baking Soda
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
Wet Ingredients
5 eggs, beaten
¼ c Pure Maple Syrup (you could totally use less, these were pretty sweet)
¼ c Unsweetened Applesauce
4 tbsp coconut oil, measured then melted
¾ -1 c mashed carrots (I threw a couple handfuls of baby carrots in a glass bowl, added about ¼ c water and nuked them for 6 minutes. Then I went after them with a potato masher).
Directions
Mix dry ingredients in a small bowl. Mix wet ingredients in a bigger bowl. Add dry ingredients to wet and stir until combined. Scoop by about 1/4c full into greased muffin tin and bake for 18 minutes. Try not to eat more than 2 or 3…or 6.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RSTRATHDEE.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RSTRATHDEE.
