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Low-Carb Carrot Cake Breakfast Muffins

Yields8 ServingsTotal Time45 mins

Freezer-friendly muffins which can be grabbed and eaten on the run. Low-carb, vegan and soy free.

carrots

 2 Tbsp ground flaxseed
 ½ cup water
 2 cups ground almonds/almond flour
 1 tsp baking powder
 1 tsp baking soda
 1 tsp ground cinnamon
 ½ tsp ground nutmeg
 Pinch of salt
 ½ cup coconut oil
 1 tsp 100% pure vanilla extract
 2 cups grated carrot
 1 mashed ripe banana
1

Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with 8 paper cupcake cases

2

Combine the flaxseed and water and leave to sit as you combine the dry ingredients

3

Whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg and salt

4

Whisk together the coconut oil, vanilla, carrot and banana

5

Fold the coconut oil mixture and the flaxseed mixture into the dry ingredients until just combined, but don’t overmix

6

Spoon the batter into your prepared muffin pan

7

Bake for about 25-35 minutes or until the muffins bounce back when prodded

8

Leave to cool, pack into an airtight container and store in the freezer

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories295
% Daily Value *
Total Fat 26.5g34%
Total Carbohydrate 11.3g5%
Protein 5.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.