Low Calorie Carrot Cake Muffins Recipe

Sweet carrot cake flavor with an optional greek yogurt glaze yum.

Low calorie carrot cake muffins recipe.

In a medium bowl mix the shredded carrots with the crushed pineapple. Mix well to combine then add to the dry ingredients. Divide the mixture between the 12 muffin tins. Spray two 9 round baking pans with a good coat of pam.

The muffins will be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Add all of the dry ingredients into a bowl and whisk together thoroughly making sure there are no lumps and. Line 12 muffin tins with paper liners or spray tins with non stick cooking spray. Add raisins or nuts if using them.

Stir in the greek yogurt until no large lumps remain. Muffins 1 cup almond flour 1 2 cup lakanto monkfruit 1 teaspoon baking powder 1 teaspoon cinnamon 1 2 teaspoon salt 3 4 cup olive oil 2 eggs beaten 3 small carrots shredded about 1 2 3 4 cup shredded. Ingredients 1 carrot peeled and grated 1 cup almond flour 3 eggs cup melted butter 2 tbs low carb sweetener eg lakanto or swerve tsp baking powder tsp vanilla extract. To bake standard sized muffins preheat the oven to 425 f instead.

Directions set oven to 350 degrees. Preheat your oven to 350 f 180 c and line a muffin tray with paper muffin cups. Bake them at 425 f for 7 minutes then reduce the oven temperature to 350 f without opening the oven and continue to bake for an additional 12 15 minutes. Add in the raisins.

Instructions preheat the oven to 350 not convection. In a large bowl combine flour and baking powder with the butter using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour. Mix just until combined. These muffins satisfy my sweet tooth but contain no added refined sugar minus the glaze and very little fat.

Add sugars ginger carrot milk beaten egg vanilla and spices to the mixture and mix thoroughly with a wooden spoon or spatula. Preheat the oven to 425 f and lightly coat 8 standard sized muffin cups with nonstick cooking spray. In a large bowl mix together first 7 ingredients. Drain one 20 oz can of crushed pineapple.

Add in the oil egg mixture into the carrot pineapple mixture. In a small bowl whisk together egg oil milk and vanilla. My skinny carrot cake cupcakes needed a little makeover so i came up with the greek yogurt glaze in place of the original cream cheese frosting and took some new pics. Chop 1 2 cup of walnuts.

Bake for about 20 25 minutes or until the muffins test done. Whisk together the coconut flour protein powder baking powder cinnamon nutmeg and salt in a medium bowl. In a medium bowl. Peel and shred 3 4 medium carrots to get about 2 cups of carrots.