Sometimes a girl has just gotta have a muffin. When in need of a delicious muffin, you should make these healthy alternatives. No sugar, gluten, oil or icky flours. Loaded with carrots and protein, this recipe satisfies that craving for a warmed up muffin with tea or coffee. Monk fruit is my new favorite sweetener but I use the pure monk fruit powder, not the white crystals mixed in with Erythritol.
Warning, it does come out extra fluffy due to the eggs, so if you’re not a big fan of the soft fluffy eggy texture, cut down to 1 egg and add more gluten-free flour to bind it all. Remember not to overbake – in my oven, these are done in 5 minutes! This recipe gives about 8 mini muffins (they deflate a bit after cooling) at 80 calories each.
- 2 cups grated carrots
- 2 eggs
- half a banana
- 1 teaspoon of cinnamon
- 1 tablespoon of protein powder
- 1 tablespoon psyllium husk
- Pinch of pure monk fruit powder or stevia to taste
- 4 tablespoons of almond flour
- 1 tablespoon apple cider vinegar (I only use Bragg’s with mother)
- 2 tablespoon almond milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon gluten-free flour
- Tablespoon Cinnamon powder
- Optional items:
- two tablespoons crushed pineapple
- one tablespoon Vanilla essence
- Walnuts or other nuts and raisins
- Blend together eggs, carrots, almond milk, and banana till smooth
- Pour into a bowl and blend in apple cider vinegar, baking soda, cinnamon, almond flour, gluten-free flour and baking powder
- Fold in optional items gently till completely mixed in
- Oil a muffin tin and fill only half way. Bake 5 to 10 minutes at 350 degrees till firm to touch.
- Cool completely before enjoying with a smearing of butter or jam with tea or Dandy Blend!