Sensationally moist and nutty: These healthy carrot cake muffins are grain free, sugar free and packed with carrots. An absolutely guilt-free dessert.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
301 kcal
INGREDIENTS
1x
2x
3x
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5 eggs
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180 g / 3/4 cup butter, softened
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2 very ripe medium bananas
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150 g / 1 1/4 cup almond flour or ground almonds
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30 g / scant 1/4 cup flaxseed ground
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50 g / 1/2 cup walnuts, chopped
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2 tsp baking powder
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2 tsp cinnamon
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1 tsp mixed spice
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2 tsp vanilla essence
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1 1/2 tsp granulated stevia
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100 g / 1/2 cup cream cheese, full fat
INSTRUCTIONS
Heat your oven to 180 Celsius.
Blend your eggs, softened butter and bananas until thoroughly combined.
Mix in the ground almonds, flaxseed, spices, vanilla, 1 tsp stevia and baking powder.
Pour the dough into a well-greased muffin tin or line your muffin tin with paper cups. I use a silicone mould as I find they are the most helpful at getting muffins out in one piece.
Bake at 180 Celsius for circa 30 minutes or until nicely browned.
For the icing, beat the cream cheese (should have room temperature) with 1/2 tsp of stevia and couple of dashes of cinnamon. Spread the mixture onto to the muffins once they are cooled
NUTRITION
Serving: 108g
Calories: 301kcal
Protein: 7.2g
Fat: 26.4g
Fiber: 3.5g
Sugar: 4.6g