Hello!  Boy do I have a recipe to share with you guys today!

Check out my Carrot Cake Muffins!

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Tuesday when I was off work I started experimenting in the kitchen.  I usually do a lot of baking at home and I LOVE IT.

I am still going strong on my 30 Day Challenge of No Sweets so since carrot cake is my FAVORITE dessert, I thought I would make some healthy CARROT CAKE MUFFINS.  Let me tell you these are so good and they only have 3 grams of sugar per serving!

Ingredients:

Dry:

  • 3/4 cup whole wheat PASTRY flour

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  • 1/2 tbsp stevia blend

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  • 3/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup chopped walnuts

Wet:

  • 1 1/2 cups applesauce (no added sugar)
  • 1/2- 1 cup shredded carrots  ( I only had baby carrots and used about 8-10)

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How it’s done:

  • Preheat Oven to 350 degrees
  • Spray muffin pan with olive oil
  • Mix all DRY ingredients together in a bowl
  • In a separate bowl mix WET ingredients together
  • Slowly add wet ingredients to the dry ingredients and mix until everything is incorporated together!
  • The batter will be pretty wet- (from the applesauce)
  • Scoop batter into muffin tins- about 3/4 of the way full
  • Bake for 30 min.
  • Make sure to knife check!

This batch made 10 muffins- I know weird number, not 6 or 12.  They came out moist and delicious.  Even my husband and step son liked them even though they don’t even have any sugar in them!   That means I did good  🙂

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Nutritional Info (one muffin):

A little bit of toasted unsweetened coconut on top 🙂

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  • 116 calories
  • 4.3 fat
  • 13 carbs
  • 3 fiber
  • 3 sugar
  • 06. sugar alcohol
  • 3.2 protein

They are good plain or topped with a little bit of nut butter!

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Have a good day!  Do something THOUGHTFUL on this Thursday!


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