Breakfast

Glutten Free Carrot Cake Muffins is for Breakfast, Dessert.

Glutten Free Carrot Cake Muffins takes 20 minutes to prepare.

Glutten Free Carrot Cake Muffins takes 12 minutes to cook.

Glutten Free Carrot Cake Muffins makes 8 servings.

The ingredients for Glutten Free Carrot Cake Muffins are:

12 tsp coconut sugar, Madhava? Organic (1 t)
2 tbsp Bob's Red Mill Flax Seed Meal (2 Tbsp)
1 tsp Vanilla Extract
.5 tsp Baking Soda
4 tbsp almond butter, raw creamy unsalted (trader joes)
0.5 cup Musselman's Home Style Natural Unsweetened Apple Sauce
2.5 carrot Carrots, cooked
0.5 cup Oat Meal (Quaker Oats - Old Fashioned - dry)
1 large Egg, fresh, whole, raw
2 tbsp ^ Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA)
.75 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 tsp Cinnamon, ground
.5 tsp Ginger, ground
.25 cup, chopped Walnuts

Here is how you make Glutten Free Carrot Cake Muffins:

Cook and mash carrot to equal 1/2 cup pureed/mashed. Mill oatmeal to flour like texture. Blend dry inqredients together. Add all wet ingredients to dry and mix until just moistened. Lightly spray muffin tins. One tablespoon of batter per mini muffin. Bake at 375 for 10-12 minutes. Serving Size: makes 32 mini muffins, 4 per servingNumber of Servings: 8Recipe submitted by SparkPeople user AHARTZELL67.

The nutritional information for Glutten Free Carrot Cake Muffins is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.2

• Total Fat: 10.1 g
• Cholesterol: 23.3 mg
• Sodium: 97.4 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 3.9 g
• Protein: 5.6 g

The dietary needs meet for Glutten Free Carrot Cake Muffins is Gluten Free