Low Calorie Carrot Cake Muffins Recipe

Stir in the greek yogurt until no large lumps remain.

Low calorie carrot cake muffins recipe.

Sweet carrot cake flavor with an optional greek yogurt glaze yum. My skinny carrot cake cupcakes needed a little makeover so i came up with the greek yogurt glaze in place of the original cream cheese frosting and took some new pics. Divide the mixture between the 12 muffin tins. Whisk together the coconut flour protein powder baking powder cinnamon nutmeg and salt in a medium bowl.

Bake them at 425 f for 7 minutes then reduce the oven temperature to 350 f without opening the oven and continue to bake for an additional 12 15 minutes. Preheat the oven to 425 f and lightly coat 8 standard sized muffin cups with nonstick cooking spray. Spray two 9 round baking pans with a good coat of pam. Mix well to combine then add to the dry ingredients.

Add all of the dry ingredients into a bowl and whisk together thoroughly making sure there are no lumps and. Instructions preheat the oven to 350 not convection. Directions set oven to 350 degrees. The muffins will be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

Line 12 muffin tins with paper liners or spray tins with non stick cooking spray. Bake for about 20 25 minutes or until the muffins test done. In a medium bowl mix the shredded carrots with the crushed pineapple. Add in the oil egg mixture into the carrot pineapple mixture.

In a large bowl combine flour and baking powder with the butter using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour. Add sugars ginger carrot milk beaten egg vanilla and spices to the mixture and mix thoroughly with a wooden spoon or spatula. In a medium bowl. Peel and shred 3 4 medium carrots to get about 2 cups of carrots.

These muffins satisfy my sweet tooth but contain no added refined sugar minus the glaze and very little fat. A little more or less should be okay. Add in the raisins. Muffins 1 cup almond flour 1 2 cup lakanto monkfruit 1 teaspoon baking powder 1 teaspoon cinnamon 1 2 teaspoon salt 3 4 cup olive oil 2 eggs beaten 3 small carrots shredded about 1 2 3 4 cup shredded.

Drain one 20 oz can of crushed pineapple. To bake standard sized muffins preheat the oven to 425 f instead. In a separate bowl whisk together the coconut oil egg and vanilla. Chop 1 2 cup of walnuts.

Mix just until combined. In a large bowl mix together first 7 ingredients. Mix the flax meal with the 1 2 cup of water until it becomes a flax egg. In a small bowl whisk together egg oil milk and vanilla.