Carrot and Beetroot Muffins
Dr. Eva
12
10 minutes
20 -
135
Weight Loss
Get some vegetables into your diet with these extra special muffins. This clever little recipe is full of goodness. Naturally gluten free and vegetarian.
Ingredients
150g ground almonds
4 fresh beetroot grated
2 carrots grated
35g (5Tbsp) coconut flour
4 eggs (medium)
80mls (110g) honey
8 Tbsp (112g) coconut oil
2 tsp (1g) of stevia powder
1 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
Directions
- Preheat the oven to 180C.
- Line a 12 cup muffin tray with muffin papers.
- Combine the ground almonds, coconut flour, cinnamon and baking powder in a medium bowl by stirring gently. Set this bowl aside.
- Next melt the coconut oil in a small pan and then set aside to cool.
Whisk the eggs in a separate bowl. Stir the honey, stevia and vanilla extract. Then add the melted coconut oil into the egg mixture and stir.
Next add the dry ingredients to the egg and oil mixture. Stir gently until completely combined.
Fold in the grated carrots and beetroot.
- Spoon the mixture into the 12 muffin papers as equally as possible.
- Bake for 20-25 minutes, until the muffins are firm but moist.
- Carefully remove the muffins from the tin and allow to cool on a wire rack.
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