Sugar Free Carrot Cake Muffins

Ingredients

Here is what you need:

• Carrot – Freshly shredded. Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt! A box grater works well.
• Eggs – These should be room temperature for best results.
• Butter – I used unsalted butter, which needs to be very soft.
• Banana – Must be overripe so they are nice and sweet.
• Almond flour – I always use ground almonds in my recipes, which is the same as regular almond flour.
• Flaxmeal – Ground flaxseed adds fiber!
• Powdered sweetener – Any sugar free sweetener of your choice works in this recipe, from erythritol to xylitol or allulose. In my original recipe, I used stevia sweetener. If the bananas are very sweet, you may decide to omit it altogether. The choice is yours.
• Walnuts – A carrot cake without walnuts is just not complete, and it’s the same with carrot muffins!
• Baking powder – make sure that it is fresh, so the muffins rise well and get that all-important fluffy texture
• Cinnamon and Vanilla extract – to add extra flavor

See the recipe card for full information on ingredients and quantities.

Instructions

It’s really simple to make sugar free carrot cake muffins. Here are the basic steps. Scroll down to the recipe card for a detailed method.

Step 1: Blend the eggs, softened butter and bananas until thoroughly combined. I used a food processor. If you use a large mixing bowl and a handheld electric blender, mash the bananas first.

Step 2: Mix in the ground almonds, flaxseed, spices, vanilla, sweetener and baking powder.

Step 3: Fold the grated carrot and the walnuts into the batter with a spatula.

Step 4: Spoon the dough into the muffin pan lined with paper cups. Bake in the preheated oven until golden and a toothpick inserted comes out clean.

Let the muffins cool completely before you add the cream cheese frosting. The frosting is completely optional – the muffins taste just as good without.