Dr Gundry’s Favorite Carrot Cake Muffins
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Ingredients:
1 1/4 cups blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 omega-3 or pastured eggs or VeganEggs
1/3 cup MCT oil or avocado oil
2/3 cup unsweetened coconut milk
1/3 cup Swerve (erythritol)
2 teaspoons vanilla
2 large carrots, grated
1/4 cup chopped walnuts
1. Preheat the oven to 350F. Prepare a muffin tin with cupcake liners and set aside.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a small bowl, combine the eggs, oil, coconut milk, swerve and vanilla.
4. Whisk wet ingredients into dry, then add the grated carrots and walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing mixture evenly among 12 cups.
7. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh five days in the refrigerator or three months in the freezer.
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Moist Carrot Cake Muffin Recipe
Simple steps described on how Make Super delicious carrot muffins, perfect for every occasion. These muffins are moist and packed with flavor.
Even when they are unfrosted, these cupcakes make for a tasty treat.
You can also top them with brown sugar and cinnamon before baking for a more sweeter taste.
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all purpose flour -1 cup
sugar-1/2 +1/4 cup
water-1/2 cup +2 tbsp
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oil-1/4 cup
baking powder -1 tsp
baking soda -1/4 tsp
salt- a pinch
cocoa powder -2 tbsp
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Soft, moist and Delicious Carrot Cupcakes – Easy Homemade carrot cupcake Recipe | Best Carrot Cake
Learn how to make soft and delicious cupcakes using brown sugar and other household ingredients. Easy homemade cupcake. This carrot cake recipe is best for parties. Share this scrumptious snack with your family and friends! This easy homemade moist carrot cupcake recipe is best for Easter, Birthday, weddings. Best carrot muffins.
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???? Carrot Cake Ingredients ????
All-purpose flour 2 cups
Baking powder 2 tsp
Baking soda 1/2 tsp
Salt 1/4 1/4 tsp
Eggs 4
Oil 3/4 cup
Coconut sugar or Brown sugar 1-1/2 cups
Shredded carrots 2-1/2 cups
Vanilla extract 1 tsp
Walnuts coarsely chopped 1/2 cup
HOW TO BAKE CARROT CAKE MUFFINS//Carrot Cake Muffins Cream Cheese Filling//Best Carrot Cake Muffins
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For the Carrot Muffins:
115 grams grated carrot
100 grams yogurt (or dahi), room temperature
100 grams milk, room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
200 grams all purpose flour + 1 tablespoon for coating the walnuts and raisins
150 grams caster sugar
1 teaspoon cinnamon powder
80 grams oil
zest of 1/2 orange
50 grams walnuts + more for topping muffins before baking, roughly broken into tiny pieces
50 grams raisins
For the Surprise Cream Cheese filling:
150 grams cream cheese, room temperature
50 grams caster sugar
zest of 1/2 orange
Preheat Oven to 220 C, bake the muffins first at 220 C for 10 minutes then lower the temperature to 180 C and bake for a further 12-14 minutes. Check for doneness of the muffins with a knife or a skewer inserted in the side of the muffin and it should come out clean. Don't insert in the centre as this contains the cream cheese filling so the skewer won't come out clean anyways.
For the full printable recipe, please visit my website at:
*PRODUCTS I USE WHEN BAKING:
Morphy Richards OTG (52 Litres):
6 inch Cake Tins:
8 inch Cake Tins:
Madeleine Tray:
Food Chopper:
Parchment Paper:
Dark Chocolate:
Caster Sugar:
Icing Sugar:
Cocoa Powder (Cadbury's):
Cocoa Powder (Hershey's):
White Cupcake Liners:
Brown Cupcake Liners:
Piping Bags:
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Ultimate Carrot Cake Recipe #shorts