A sweet but very light treat, these Egg and Butter-Free Carrot Muffins are made delicious with a dollop of orange marmalade.
Very easy to prepare, these carrot muffins are ready in twenty minutes, almost like mini carrot cakes but lighter.
I chose to sweeten with erythritol so they can be enjoyed by those with high blood sugar issues. Additionally, they are made with buckwheat flour (which has a low GI) or can be substituted with almond flour (good fats).
These Egg and Butter-Free Carrot Muffins are gluten and lactose-free.
Try them with me.
If you’re looking for other carrot desserts, you can check out:
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup buckwheat flour
- 1/4 cup erythritol
- 2 3/4 oz coconut oil
- 2 3/4 oz water
- 3/4 cup carrots
- 1/3 cup orange juice
- 1 pinch sea salt
- 1 pinch lemon (zest)
- 1 pinch orange zest
- 1/2 packet baking powder
Tools
- Blenders
Steps
Wash, peel, and finely chop the carrots.
In a bowl, mix the buckwheat flour with erythritol, grated lemon and orange zest, a pinch of salt, and baking powder.
Emulsify coconut oil, water, and orange juice together and pour over the dry ingredients. Also, add the carrots and mix well. You should have a soft batter.
Pour into muffin molds and bake in a fan oven at 350°F for 20 minutes.
Remove from oven, allow to cool, and decorate with a dollop of orange marmalade and grated carrot.
If you liked my recipe
You can replace buckwheat flour with millet flour, and substitute orange juice with plant-based milk. You can add chocolate chips or raisins.
If you don’t want to use erythritol, substitute with rice malt.
If you don’t want to use erythritol, substitute with rice malt.
