fbpx

Carrot and Beetroot Muffins

30 mins

easy

12 servings

Gluten free. Vegetarian. 

Get your vegetables into your muffins with this clever little recipe, full of goodness.



No Reviews

Ingredients

Adjust Servings
150g ground almonds
5tbsp coconut flour
1tsp cinnamon
1tsp baking powder
8tbsp coconut oil
4 eggs
80ml runny honey
2tsp stevia
1tsp vanilla extract
2 carrots, grated
4 beetroot, grated
Nutritional Information
135kcal Energy
27g Fat
5g Carbohydrates
1g Fibre
4g Protein

Directions

1.
Preheat the oven to 180C. Line a 12 bun muffin tin with muffin papers.
Mark as complete
2.
Combine the ground almonds, coconut flour, cinnamon and baking powder in a medium bowl and set aside.
Mark as complete
3.
Melt the coconut oil in a small pan and set aside to cool. Whisk the eggs in a bowl. Stir in the honey, stevia, vanilla extract and coconut oil.
Mark as complete
4.
Add the dry ingredients and stir until combined. Fold in the grated carrots and beetroot.
Mark as complete
5.
Spoon the mixture into the muffin papers and 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.
Mark as complete

Notes

Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case. As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have alternative solution, feel free to leave a comment. Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case.

Leave a Reply

Your email address will not be published. Required fields are marked *