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How to Make Carrot "Cake" Muffins
If you love carrot cake, then you’ll love these Carrot “Cake” Muffins! Low carb and diabetes-friendly, these muffins are sure to be enjoyed by the whole family.
15 min prep time
20 min cook time
12servings
1 muffin
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Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
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In a large bowl, combine almond flour, all-purpose flour, shredded carrots, chopped walnuts, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In another bowl, whisk together eggs, applesauce, olive oil, almond milk, sugar substitute, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
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Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition facts
12 Servings
-
Serving Size
1 muffin
- Amount per serving Calories 200
- % Daily value*
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Total Fat
15g
19%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 120mg 5%
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Total Carbohydrate
9g
3%
- Dietary Fiber 2g 7%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 7g
- Potassium 133mg 3%
Ingredients
almond flour
2 cup
all-purpose flour
1/2 cup
carrots (shredded)
1/2 cup
walnuts (chopped)
3 tbsp
baking powder
1 tsp
baking soda
1/2 tsp
ground cinnamon
1 tsp
ground nutmeg
1/2 tsp
salt
1/4 tsp
eggs
3 large
applesauce (unsweetened)
1/2 cup
olive oil
2 1/2 tbsp
unsweetened almond milk
1/4 cup
baking sugar substitute
1/4 cup
vanilla extract
1 tsp
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