Low Carb No Sugar Carrot Cake Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, very ripe medium
  • 300 g Carrot

• Refrigerated

  • 5 Eggs

• Condiments

  • 1 1/2 tsp Stevia

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Cinnamon
  • 1 tsp Spice, mixed
  • 2 tsp Vanilla essence

• Nuts & Seeds

  • 150 g Almonds, ground
  • 30 g Flaxseed, ground
  • 50 g Walnuts

• Dairy

  • 180 g Butter
  • 100 g Cream cheese, full-fat

Found on sugarfreelondoner.com

Description

Ingredients

• 300g grated carrot
• 5 eggs
• 180g butter, softened
• 2 very ripe medium bananas
• 150g almonds, ground
• 30g flaxseed, ground
• 50g walnuts, chopped
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 tsp vanilla essence
• 1½ tsp stevia
• 100g cream cheese, full fat

Directions

• Heat your oven to 180 Celsius.
• Blend your eggs, softened butter and bananas until thoroughly combined.
• Mix in the ground almonds, flaxseed, spices, 1 tsp stevia and baking powder.
• Lastly, gently stir in the grated carrot and the walnuts. Make sure the carrots are shredded and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt!
• 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 ½ tsp of stevia and couple of dashes of cinnamon. Spread the mixture onto to the muffins once they are cooled