How To make Carrot Muffins(No Fat)
1 1/2 c Carrots -- grated
1 t Cinnamon
1/8 ts Cloves
1 t Orange peel
2 Eggs
4 tb Raisins
1 t Vanilla
6 tb Flour
1 t Baking Powder
2/3 c Powdered milk
1 Amount of brown sugar Twin
- to equal 20 tsp. sugar
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6)
MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat recipe. Can
substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low. Freeze well.
How To make Carrot Muffins(No Fat)'s Videos
LOW CARB CARROT MUFFINS
LOW CARB CARROT MUFFINS
Autumn is right around the corner, so it's time to bust out the fall foods! These carrot muffins were delicious!
Now these muffins CAN be keto - that is if you eat carrots. Some people do, others don't. However only 7 carbs total are from the carrots.
One suggestion I will make is to grate the carrots yourself. I used store bought shredded and they were a little thick and long. So I highly recommend that you shred them yourself.
To give it more of a fall flavour, you could also use a brown sugar substitute like Lakanto!
What you'll need:
1/4 cup (58g) sour cream
1/4 cup (60ml) water
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp vanilla
1 egg
1/4 cup (25g) butter - melted
1 cup (100g) almond flour
1/2 tsp baking powder
2 tbsp sugar substitute (I used erythritol)
1 cup (80g) shredded carrots
These are incredibly easy to make, just whisk together all the ingredients. Spoon the batter into a lined muffin tin and bake at 350F/175C for approximately 30 minutes or until a toothpick comes out clean.
Let the muffins cool before consuming. This makes approximately 6 muffins.
Nutritional information per muffin:
CALS: 177
FAT: 15.6
CARBS: 6.2
FIBRE: 2.6
NETCARBS: 3.6
PROTEIN: 5.6
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The Best Carrot Muffins in the world!
Carrot Muffins Morning Glory Muffins -- How to bake
SUGAR FREE CARROT MUFFINS | EASY RECIPE | NO SUGAR MUFFINS RECIPE
This recipe has no sugar and not sweet at all. To add some sweetness just sprinkle powdered sugar on top. ????
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Hi! I'm Melai! I'm a Filipina currently living in Europe and welcome to my channel. I am neither a professional chef nor a baker. I just love to cook and bake.
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super healthy vegan carrot cake muffins (no oil, no refined sugars!) | everyday plant-based
Hey friends! Here are some vegan carrot cake muffins that are super healthy because they're whole foods (no oil) and no refined sugars are used! There are so many ways to enjoy this vegan carrot cake muffin recipe - I personally like to have it as a healthy breakfast snack alongside my coffee (if I'm feeling something different from my usual toast and oats). If I'm making this for dessert then I'll adjust for it accordingly.
At Embody Nourish, we encourage everyone to eat a whole foods, plant-based diet. However, we know how difficult it is to be completely whole foods fool-proof in this day and age. Personally, we try to be as whole foods as much as we can while still enjoying our food and quality of life. It is all about being realistic, having a balance and being kind to ourselves.
???? RECIPE
Ingredients:
- 1 cup flour (all purpose or whole wheat for whole foods)
- 1/3 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- 1/2 cup soy milk
- 3 tbsp almond butter (sub with peanut)
- 2 flax eggs
- 1 tsp vanilla extract
- 1/4 cup date syrup* (sub with maple syrup but won't fulfil 'no refined sugars')
- 1/2 cup grated carrots
Directions:
- Preheat oven at 180 deg C.
- In a large mixing bowl, add in flour - you can sift it in if you want to. Add in baking soda, cinnamon and a pinch of salt. Stir to combine.
- In another mixing bowl, add in soy milk, almond butter. Add in flax egg. Pour in the vanilla extract. Add in date syrup. Stir to combine.
- Pour the wet ingredients into dry bowl. Mix the batter and add in grated carrots.
- Evenly divide the batter amongst 12 muffins. I used muffin liners here but you can just grease the tin before popping the batter in. Bake the muffins in a preheated oven at 180 deg C for 25 minutes - check it at 20 minutes.
- Pour over maple syrup or date syrup (I used this) to glaze the top.
*Note: I made these muffins for breakfast and don't like to have sweet/dessert-like things in the morning so I omitted the date syrup. I like to spread on some peanut butter or eat it with some sweeter fruits like banana/peaches. If you're wanting a sweet muffin, add in the 1/4 cup of date syrup into the wet ingredients. I recommend using date or yacon syrup (read more about it here: over maple syrup - if you want to use no refined sugars and they're slightly more wholefoods!
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Recipe Matthews Healthy Low Fat Vegan Carrot Spice Muffins
Recipe - Matthews Healthy Low Fat Vegan Carrot Spice Muffins
INGREDIENTS:
●1 3/4 cups whole wheat graham flour
●1/4 cup sugar
●1 tablespoon ground flax seeds
●1 teaspoon baking powder
●1 teaspoon baking soda
●1 teaspoon ground cinnamon
●3/4 teaspoon ginger
●1/4 teaspoon pumpkin spice
●1/2 teaspoon salt
●2/3 cup unsweetened applesauce
●1/2 cup vanilla soymilk
●1/4 cup water
●1 teaspoon vanilla
●1 cup shredded carrot
●1/2 cup raisins
Carrot Cake Muffins Recipe
Always wanted to eat carrot cake for breakfast? These healthy muffins give you the flavors of your favorite cake, but are low in fat and sugar. They also provide fiber and vitamins to get your day started off right.
To view healthy recipes from Henry Ford LiveWell, in partnership with Kroger, visit henryfordlivewell.com/tag/livewell-cooking-demos/