Healthy Carrot Cake Muffins

³ Description

A great tasting treat packed with veggies - and no one will ever know they're good for you!

² Ingredients

•  2.75 cup, grated Carrots
•  1/2 cup, sauce Applesauce Unsweetened
•  1 serving (serving = 1/4 cup) Naturegg Simply Egg Whites
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
•  1 serving (serving = 2 tbsp) Lundberg Sweet Dreams Brown Rice Syrup
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 tsp Baking Soda
•  1 tsp Cinnamon
•  1 tsp Pumpkin Pie Spice
•  21 serving (serving = 3 tbsp) King Arthur Flour Gluten Free Multi-Purpose Flour
•  0.2 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum

q Directions

Healthy Carrot cake muffins
by @livelovelaughlift

2 2/3 cups grated carrot
1/2 cup unsweetened applesauce
1/4 cup egg whites
1/4 cup unsweetened almond milk
2 tbsp brown rice syrup
5 drops vanilla stevi
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1 1/3 cup gluten-free flour
3/4 tsp xantham gum
Optional: nuts, coconut, ginger pieces (I put in some chopped crystallized ginger, unsweetened shredded coconut, and walnuts)

Preheat oven to 350°F.
Prepare muffin tins by greasing with coconut oil.
In a bowl, combine wet and dry ingredients, mixing until just combined.
Divide your mixture amongst muffin tins.
Bake for 15-20 minutes for muffins, or until a skewer inserted removes clean.
Cool before taking out of tins.

I frosted mine with plain greek yogurt mixed with English toffee stevia! carrot

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