Carrot-Nut Muffins Recipe


Atkins Carrot-Nut Muffins
6.3g
Net Carbs
Prep Time: 10 Minutes
Style:Other
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.5g

Protein

25.9g

Fat

2.1g

Fiber

293.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 tsp CINNAMON
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/2 tsp SALT
  • 1 serving Original Canola Cooking Spray
  • 1 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 cup Almond Meal, from whole almonds
  • 2 tsp Vanilla Extract
  • 1 cup Canola Vegetable Oil
  • 1 cup Whole Grain Soy Flour
  • 1 cup, grated CARROTS
  • 4 large Egg (Whole)

DIRECTIONS

  1. Preheat oven to 350°F. Grease one 12-cup muffin tin; set aside. 
  2. In a large bowl whisk together soy flour, ground almonds, 1 1/2 cups sugar substitute, cinnamon, salt and baking powder. 
  3. 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. 
  4. Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.

Cooking Tip

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.