Healthy carrot cake muffins recipe
These healthy carrot cake muffins are easy-to-whip up gluten-free and keto sweet treats that your family and friends will enjoy.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Gluten-free muffins, Healthy muffins, Keto muffins
Servings: 6 muffins
Calories: 233kcal
Author: Anna
- 1 cup 100g almond flour
- ⅓ cup 70g granulated sweetener such as Sukrin or Swerve
- 1 teaspoon baking powder
- ⅓ cup 50g chopped walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 2 tbsp 28g unsalted butter, melted
- 3 large eggs, at room temperature
- 1 cup 100g carrots, shredded
- ½ teaspoon vanilla
Preheat the oven to 350F (175C) and line the muffin pan with parchment paper or silicone muffin liners.
In a large mixing bowl, combine the first 8 ingredients (all dry) and set aside.
In another mixing bowl, combine the last 4 ingredients (all wet) using a hand mixer until well incorporated and a homogenous consistency is reached.
Add the wet ingredients to the dry and mix well with a spatula until no dry ingredients remain.
Spread the batter between 6 muffin liners and bake for around 25-30 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden.
Remove from the oven and let the muffins cool down in a muffin pan for 20 minutes. Then, remove onto a cooling rack until completely cooled.
NET CARB: 4g
Store your completely cooled muffins in an air-tight container with a paper towel on the bottom for up to 4 days.
Serving: 1muffin | Calories: 233kcal | Carbohydrates: 7g | Protein: 8g | Fat: 20g | Potassium: 247mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3036IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg