Carrot and Beetroot Muffins
Dr Eva
April 14, 2022
Gluten free. Vegetarian.
Get your vegetables into your muffins with this clever little recipe, full of goodness.
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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.
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2.
Combine the ground almonds, coconut flour, cinnamon and baking powder in a medium bowl and set aside.
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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.
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4.
Add the dry ingredients and stir until combined. Fold in the grated carrots and beetroot.
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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.
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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.
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