A sweet but very light treat, these Carrot Muffins without Eggs and Butter are made extra tasty with a dollop of orange marmalade.
Super simple to prepare, the carrot muffins are ready in twenty minutes — almost like camille but lighter.
I chose erythritol to sweeten them so they can also be enjoyed by those with high blood sugar; additionally they use buckwheat flour (which has a low GI) or you can substitute almond flour (healthy fats).
These Carrot Muffins without Eggs and Butter are gluten-free and lactose-free.
Try them with me.
If you’re looking for another dessert with carrots you can see:
CARROT CAKE WITH DRIED FRUIT (GLUTEN-FREE)
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 + 1 tbsp cup buckwheat flour (about 3.5 oz (100 g))
- 1/4 cup erythritol (about 1.8 oz (50 g))
- 3 tbsp coconut oil (about 1.4 oz (40 g))
- 3 tbsp water (about 1.4 fl oz (40 ml))
- 1 cup grated carrots (about 3.5 oz (100 g))
- 1/3 cup orange juice (about 3 fl oz (80 ml))
- 1 pinch coarse sea salt
- 1 pinch lemon (zest)
- 1 pinch orange (zest)
- 1/2 packet baking powder (about 2 tsp)
Tools
- Blenders
Steps
Wash, peel and finely grate the carrots.
In a bowl, mix the buckwheat flour with the erythritol, the grated lemon and orange zest, the pinch of salt and the baking powder.
Whisk together the coconut oil, water and orange juice to emulsify, then pour over the dry ingredients. Add the carrots and mix well until you have a soft batter.
Pour into muffin tins and bake in a 356°F (fan) oven for 20 minutes.
Remove from the oven, let cool and decorate with a dollop of orange marmalade and some grated carrot.
If you liked my recipe
You can replace buckwheat flour with millet flour, or substitute the orange juice with a plant-based milk. You can also add chocolate chips or raisins.
If you don’t want to use erythritol, replace it with rice malt syrup.
