Wednesday, April 13, 2016

Healthier carrot cake muffins (gluten free too)


Again this was for the staff breakfast...so I experimented with a gluten free muffin. Enjoy! 


Gluten free carrot cake walnut muffins

Ingredients:

  • ½ cup coconut flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch of salt
  • 1 tbsp coconut oil melted
  • 2 eggs 
  • 1 tsp vanilla extract
  • ½ cup of Siggis plain yogurt
  • 2 tbsp of honey 
  • ½ cup skim milk
  • 1 cup freshly shaved carrots (I did not peel first....but you can!)
  • 1/2 chopped walnuts (optional and amount depends on your preference and size)

Directions: 
1.Preheat oven to 350 and line a muffin tin with liners. 
2. Add oil, eggs, vanilla, yogurt, honey, and milk to a mixing bowl. Mix until combined. 
3. Add the baking powder, cinnamon, nutmeg, and salt. Mix until just combined.
4. Add in the flour, carrots and walnuts and mix until all ingredients are combined. Scrape down sides and mix with spatula to ensure.


5. Spoon into muffin tins and place in oven. Bake for 30-40 minutes. 

6. Enjoy! 
(I think I would store in an airtight container in the fridge)

Recipe adapted from:

http://amyshealthybaking.com/blog/2016/03/13/carrot-cake-protein-muffins/