Sugar Free Carrot Cake Muffins
User Reviews
5
Sugar Free Carrot Cake Muffins
Description
The muffins combine grated carrot, mashed bananas, almond flour, flaxseed, and sweetener, enhanced with cinnamon and vanilla extract. Eggs and softened butter bind the ingredients, while baking powder provides leavening. The grated carrot maintains moisture without becoming pulpy, supporting a pleasant crumb.
Baked at moderate temperature, the muffins develop a golden exterior while staying tender inside. Chopped walnuts contribute crunch, balancing the soft texture. Optionally, a lightly sweetened cream cheese frosting adds richness without excess sugar.
These muffins fit nicely as a snack or part of breakfast, especially for those reducing sugar intake. They provide a wholesome way to enjoy carrot cake flavors without refined sugars.
Ensure carrots are grated finely but not pureed to retain texture. Store muffins in an airtight container refrigerated for up to five days or freeze without frosting for three months. The recipe yields around 12 muffins.
Ingredients
- 300 g / 3 cups carrot grated
- 5 egg room temperature
- 180 g / ¾ cup butter softened
- 2 banana 200g, very ripe, medium
- 150 g / 1 ½ cup almond flour or ground almonds
- 30 g / scant ¼ cup Flaxseed ground
- 2 tablespoon powdered sweetener
- 50 g / ½ cup walnuts chopped
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 teaspoon vanilla extract
Optional Cream Cheese Frosting
- 1 tablespoon powdered sweetener
- 100 g / ½ cup cream cheese room temperature, full fat
- ¼ teaspoon vanilla extract
Instructions
- Heat the oven to 180C / 350F electric or 160C / 320F fan. Line a muffin pan with paper cups or grease a silicone muffin pan.
- Blend the eggs, softened butter and bananas until thoroughly combined.
- Mix in the ground almonds, flaxseed, spices, vanilla, sweetener and baking powder.
- Lastly, gently stir in the grated carrot and the walnuts.
- Spoon the dough into the muffin pan and bake them in the oven on the middle shelf for 30 minutes or until golden and a toothpick inserted comes out clean.
- For the frosting, beat the cream cheese with powdered sweetener. Spread onto the muffins once these are fully cooled.
Notes
- Grate carrots finely without pureeing to maintain proper texture and moisture.
- Store muffins in an airtight container in the fridge for up to 5 days.
- Freeze unfrosted muffins for up to 3 months for extended storage.
- This recipe makes about 12 muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 108g | |
| Calories | 301kcal | 15% |
| Total Carbohydrates | 10.8g | 4% |
| Protein | 7.7g | 15% |
| Fat | 27.6g | 42% |
| Fiber | 3.6g | 14% |
| Sugar | 4.4g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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