Carrot Cinnamon Muffins

Carrot Cinnamon Muffins
12 muffins

1/4 c. almond butter mixed
1/2 c. water
2 egg and 1 egg white (I used an egg replacer)
1/2. c. sugar (I used xylitol)
1/3 c. pineapple or apple juice
1 c. rice flour
1 TB baking powder
1/4 tsp baking soda
1 tsp. cinnamon
1 tsp. xantham gum
1 c. grated carrot
1/4 c. walnuts

1. Mix egg replacer, xyltiol, almond butter and water together
2.Mix in flour, baking soda/powder, cinnamon, xanthum gum and carrots
3. Add in pineapple juice and walnuts
4. You may need to add about .25 c. more of water. It is a THICK batter.
5. Bake in a 350/170 oven for about 28-30 minutes.

Adpated from You Won’t Believe It’s Gluten-Free

Stats:
128 Cals
5.0 fat: Sat: .5, P: 1.9, S: 2.3
Chol: 0
Fiber: 1
Protein: 2

9 thoughts on “Carrot Cinnamon Muffins

    • Mish says:

      Yes…muffins are dangerous and they are not usually healthy. if you have a juicer, I have used the pulp before as a base. way healthy and they aren’t too sweet. I also freeze them instantly and then have to defrost them.

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