Gluten-Free Carrot Muffins
Nutrition per Serving
165
Calories
3g
Protein
22g
Carbs
7g
Fat
These healthy muffins make a great breakfast or side dish to have with a salad or soup. Freeze them individually for a convenient grab-and-go breakfast.
Ingredients
2 cups gluten-free baking mix (such as Pamela’s)
1 teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 eggs, slightly beaten
½ cup brown sugar
½ cup unsweetened applesauce
¼ cup canola oil
1 tablespoon water
1 teaspoon vanilla extract
1 ½ cups carrots, shredded
Instructions
Preheat the oven to 350 degrees F. Line muffin tins with muffin papers.
In a large bowl, combine the baking mix, salt, cinnamon, and nutmeg.
In another bowl, whisk together the eggs, brown sugar, applesauce, oil, water, and vanilla. Make a well in the middle the dry ingredients and add the wet ingredients. Mix well.
Gently fold the carrots into the muffin batter.
Spoon the batter evenly into the muffin cups.
Bake for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment