Breakfast

Carrot Cake Muffins

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 5 (2 Muffins/Serving | Approximate Calories Per Serving: 401

Carrot Cake Muffins.jpg

Ingredients
3 medium-sized carrots
2 cup of whole wheat flour
1 cup of baking stevia
3 cups  of unsweetened vanilla almond milk
1 tbsp of baking powder
1 tsp of baking soda


Directions

1.Preheat oven to 350F and grease a muffin tin.

2.Using a fine grater or zester, grate peeled carrots into a bowl.  

3.In a large mixing bowl, combine all ingredients and mix well.

4. Portion approximately 2 tbs of mixture into each muffin tin, which should give you enough for 10 muffins.

5. Bake in oven for 25 minutes.

6. Allow muffins to cool and portion into tupperware.

Grocery List
3 medium-sized carrots
1 cup of whole wheat flour
1 cup of baking sugar
2 cups of unsweetened vanilla almond milk
1 tbsp of baking powder
1 tsp of baking soda