spiced carrot muffins

Total Time: 50m
Servings: 12
Serving Size: 1 muffin
Level: Easy
Calories: 130

Breads and Muffins Breakfast Snacks Diabetes Friendly Vegetarian

Ingredients

Ingredients:

1 cup whole wheat flour
1/4 cup all purpose flour
2 cups carrots, finely grated
2 tbs flax seeds, ground
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 cup dark brown sugar
1/8 tsp salt
1/3 cup coconut oil
2 eggs
1/3 cup siggi’s Vanilla filmjölk

Nutrition Facts per serving

Calories 130, Protein 3g, Total Fat 7g, Saturated Fat 5g, Cholesterol 30mg, Sodium 140mg, Total Carbohydrates 15g, Sugars 4g

Preparation

Preheat the oven to 350* F and prepare your muffin pan with baking cups. If you don’t have any cups, just coat the muffin wells with a bit of coconut oil.

In a medium bowl, combine the flours, flax seeds, cinnamon, baking powder, baking soda, ginger and salt.

In a separate medium bowl, whisk the eggs with the coconut oil, brown sugar, vanilla filmjölk and carrots together.

Combine the wet ingredients into the dry and combine well with a rubber spatula.

Pour the batter into the prepared muffin tin and bake for about 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Cool for about 15 minutes before removing and enjoying.

Delicious with some fresh butter!