Carrot-Nut Muffins Recipe
6.3g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:Other
Cook Time:25 Minutes
Phase:Phase 3
Difficulty:Difficult
Style:Other
Cook Time:25 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1cupWhole Grain Soy Flour
- 1cupAlmond Meal, from whole almonds
- 1 1/4cupSucralose Based Sweetener (Sugar Substitute)
- 2tspCinnamon
- 0 1/2tspSalt
- 0 1/2tspBaking Powder (Straight Phosphate, Double Acting)
- 1cupCanola Vegetable Oil
- 4largeEgg (Whole)
- 1cup, gratedCarrots
- 2tspVanilla Extract
- 1servingOriginal Canola Cooking Spray
DIRECTIONS
- Preheat oven to 350°F. Grease one 12-cup muffin tin; set aside.
- In a large bowl whisk together soy flour, ground almonds, 1 1/2 cups sugar substitute, cinnamon, salt and baking powder.
- In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into soy mixture. Mix until just combined. Divide batter in muffin tins.
- Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.
Cooking Tip
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
