Carrot muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 185.5
- Total Fat: 13.8 g
- Cholesterol: 48.6 mg
- Sodium: 105.4 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.2 g
- Protein: 4.0 g
View full nutritional breakdown of Carrot muffins calories by ingredient
Introduction
No whie flour or processed sugar! No whie flour or processed sugar!Number of Servings: 18
Ingredients
-
6 serving Bob's Red Mill Almond Flour - per 1/4 Cup
4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
1 tsp Baking Soda
1 dash Salt
3 tsp Cinnamon, ground
5 serving Eggland's Best Large Egg
10 tbsp Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g)
10 tbsp Natural Raw Unfiltered Honey
4 tsp Vanilla Extract
8 oz Carrots grated (1 cup). (by LIZZBLIZZ4)
Directions
Beat all wet ingredients together. Combine all dry ingredients in a separate bowl. Add dry ingredients to wet and stir gentle until combined. Fold in carrots. Divide into 18 muffin cups. Bake at 350 degrees for 18 minutes.
Serving Size: 1 muffin
Number of Servings: 18
Recipe submitted by SparkPeople user LLEWIS1962.
Serving Size: 1 muffin
Number of Servings: 18
Recipe submitted by SparkPeople user LLEWIS1962.