CARROT MUFFINS, SUGAR FREE, NO FLOUR, GLUTEN FREE, SO YUMMY
Pssst, don't tell the kids....Sugar free / gluten free, flour free carrot muffins, it has almonds and pecans instead, it uses banana and honey, (only 1 tbsp) instead of sugar, a healthy treat. They keep for up to 3 days in the fridge or can be frozen.
Provided by healthybaker
Categories Dessert
Time 45m
Yield 24 medium muffins, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 160°C.
- Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
- In a large bowl mix all the dry ingredients together, set aside.
- Use a food processor with the blade attachment.
- Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
- Add the 5 eggs, process briefly to incorporate everything.
- Then add the dry mixture, only process till everything comes together,now add the raisins.
- Divide the mixture into prepared muffin tins.
- Bake at 160 C for about 20 - 30 minutes.
- To make the frosting.
- Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
- Spread on cooled muffins, sprinkle chopped nuts on top.
Nutrition Facts : Calories 181.9, Fat 14.3, SaturatedFat 3.7, Cholesterol 52.8, Sodium 187.8, Carbohydrate 10.7, Fiber 2.8, Sugar 5.7, Protein 4.9
GLUTEN FREE CARROT MUFFINS
These gluten free carrot muffins look and taste like they just came out of your favorite bakery! And a pretty, light sprinkling of brown sugar on top adds lots of flavor.
Provided by Nicole Hunn
Categories Muffins
Number Of Ingredients 14
Steps:
- Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
- Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
- Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
- Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
- Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
- Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
- Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.
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