Carrot-Nut Muffins
2.8g
Net Carbs
8.5g
Protein
21.4g
Fat
2.2g
Fiber
239
Calories
Cooking tip: This recipe was redeveloped to take soy flour out of the ingredients list in February 2024. Note that undercooking these muffins can result in the cooled muffins caving in instead of having rounded tops. For gluten free baking such as this recipe, the egg proteins must be fully cooked in order to hold their shape once cooled. We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2 teaspoons Vanilla Extract
- 1 cup Canola Vegetable Oil
- 1 cup, grated Carrots
- 1 cup Whole Grain Soy Flour
- 1 1/4 cups Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Salt
- 4 large Eggs (Whole)
- 1 serving Original Canola Cooking Spray
- 1 cup Almond Meal, from whole almonds
- 2 teaspoons Cinnamon
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
Directions:
Ingredient note: Look for a whey protein powder with 1 gram or less net carbs per ounce, and use 2 1-ounce scoops for this recipe.
- Preheat oven to 350°F. Prepare 12 muffin tin wells with paper liners, or lightly grease.
- In a large bowl whisk together almond flour, no sugar sweetener, whey protein powder, coconut flour, cinnamon, salt and baking powder until no clumps remain.
- In a medium bowl, whisk together grated carrot, vegetable oil, room temperature eggs, and vanilla extract. Pour carrot mixture into flour mixture. Stir until just combined. Pour about ¼ cup batter into each prepare muffin well..
- Bake 25-30 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack. One muffin as described is one serving.
