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carrot-ginger-muffins-recipe

Carrot Ginger Muffins

These carrot ginger muffins are gluten-free and perfect for a healthy snack or breakfast.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups Grated carrots
  • 1 cup Almond flour
  • ½ cup Coconut flour
  • ½ cup Maple syrup
  • ¼ cup Coconut oil, melted
  • 3 Eggs
  • 1 teaspoon Ground ginger
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the almond flour, coconut flour, ground ginger, baking soda, and salt.
  3. In another bowl, mix the eggs, maple syrup, melted coconut oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until well combined.
  5. Fold in the grated carrots.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free, Muffins
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