Flourless Carrot Cake Muffins
Ingredients:
- 2 cups almond flour
- 1 tsp baking powder (gluten-free if needed)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 cups grated carrots
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another bowl, combine grated carrots, Greek yogurt, eggs, maple syrup, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Spoon the batter evenly into the prepared muffin tin, filling each about three-quarters full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 12 muffins
Tips:
Use finely grated carrots for a smoother texture and even baking.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.