• Dietitian Gabi Coulthurst

Carrot Cake Muffins



INGREDIENTS


FOR THE MUFFINS


DRY INGREDIENTS

2 cups almond meal

1/2 cup LSA meal OR linseed meal

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¾ teaspoon baking soda

Pinch Himalayan OR Celtic sea salt

½ cup finely chopped raw pecans

Optional: ¼ teaspoon ground ginger


WET INGREDIENTS:

2 large eggs

⅓ cup olive oil OR coconut oil

½ cup pure maple syrup, coconut syrup or honey OR 1/2 cup natural sweetener (erythritol OR xylitol OR 2-3tbsp stevia granules)

1 ½ teaspoons vanilla extract

2 cups finely grated carrots


OPTIONAL: FROSTING:

1 cup coconut yogurt, natural

3 tablespoons sweetener of choice (erythritol/stevia/xylitol/honey/maple syrup/ date paste)

1 teaspoon fresh lemon juice

½ teaspoon vanilla extract

⅛ teaspoon ground cinnamon

Optional: 2 tablespoons finely chopped pecans, for garnish


INSTRUCTIONS

  1. Preheat oven to 180C.

  2. In a large bowl, combine dry ingredients.

  3. In a food processor, combine the wet ingredients.

  4. Add mixture from food processor (the wet ingredients) to dry mixture in the large bowl and combine thoroughly.

  5. Fold in nuts.

  6. Spoon mixture into paper lined muffin tins.

  7. Bake for 30-40 mins or until golden then set the pan on a wire rack. Allow to cool completely, then carefully remove from the pan.

FOR THE FROSTING:

  1. Mix all frosting ingredients together

  2. Spread the frosting over the cooled muffins, then garnish with the chopped pecans if using.

  3. Store muffins covered in the refrigerator for a week or freezer and enjoy :)

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