HEALTHY CARROT CAKE MUFFINS

Name: HEALTHY CARROT CAKE MUFFINS
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 24 servings
Ingredients: 2 eggs; 1/2 cup pineapple juice; 1 cup 2 % milk; 2 tablespoons coconut oil; 1 teaspoon almond extract; 1 cup crushed pineapple; 1 lb. dried figs, chopped; 1 cup grated coconut; 3 apples, chopped; 2 cups grated carrots; 2 cups oatmeal; 1 cup almond flour; 1 teaspoon baking powder; 1 teaspoon allspice; 2 ripe plantains or large bananas, pureed

kashtala

Prep 40 mins40m

Cook 30 mins30m

Makes 24

Low-fat, sugar-free oatmeal and almond flour and fruit muffin

↬ Adapted from Blogger

Ingredients

2 eggs
½ cup pineapple juice
1 cup 2 % milk
2 tablespoons coconut oil
1 teaspoon almond extract
1 cup crushed pineapple
1 lb dried figs, chopped
1 cup grated coconut
3 apples, chopped
2 cups grated carrots
2 cups oatmeal
1 cup almond flour
1 teaspoon baking powder
1 teaspoon allspice
2 ripe plantains or large bananas, pureed

Instructions

Keep screen awake

1
Puree plantains. Reserve. Beat eggs, milk, pineapple juice, coconut oil, and almond extract. Add pureed plantains. Mix oatmeal, almond flour and baking powder. Add to liquid mix and blend thoroughly. Add chopped figs, grated coconut, crushed pineapple and chopped apples. Place in greased muffin tins and bake at 350 F for .
2
For desert treat, split muffins and stuff them with low fat cream cheese. Drizzle with melted dark 90 percent cocoa chocolate.
3
Alternatively, top muffins with a mix of low fat cream cheese, crushed pineapple and toasted coconut.
4
This is my own recipe. I also published it at www.inflagrantedelicious.blogspot.com

Comments & Reviews (0)

or sign up for free to join the conversation.