Carrot-Nut Muffins Recipe
Cook Time: 25 Minutes
Phase: Phase 3
1 cup Whole Grain Soy Flour
1 cup Almond Meal, from whole almonds
1 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
2 tsp Cinnamon
0 1/2 tsp Salt
0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
1 cup Canola Vegetable Oil
4 large Egg (Whole)
1 cup, grated Carrots
2 tsp Vanilla Extract
1 serving Original Canola Cooking Spray
- Preheat oven to 350°F. Grease one 12-cup muffin tin; set aside.
- In a large bowl whisk together soy flour, ground almonds, 1 1/2 cups sugar substitute, cinnamon, salt and baking powder.
- In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into soy mixture. Mix until just combined. Divide batter in muffin tins.
- Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.
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.