Snack

Low carb Carrot Cake Muffin is for Snack.

Low carb Carrot Cake Muffin takes several minutes to prepare.

Low carb Carrot Cake Muffin takes several minutes to cook.

Low carb Carrot Cake Muffin makes 12 servings.

The ingredients for Low carb Carrot Cake Muffin are:

5 Eggs
1/2 cup Coconut Oil
6 tsp Splenda Brown Sugar Blend
1/2 cup Coconut flour
2 tsp Cinnamon, ground
1/2 tsp Ginger
1 tsp Allspice
1 tsp Baking Soda
1 medium (7") Banana, cut into pieces
1/4 tsp Salt
2 1/2 cup, grated Carrots
1/3 cup, packed Raisins
1/3 cup, chopped Walnuts

Here is how you make Low carb Carrot Cake Muffin:

Preheat oven to 350*F. Line 12 cups of standard cupcake pan.In a food processor combine eggs, oil, banana, and Splenda, process until smooth, then add coconut flour, spices,salt and baking soda, and process again.Pour natter into a large bowl and add raisins, carrots and nuts.Bake 30-35 min, cool in pan. Store in refrigerator or freeze.Serving Size:?Make 12 standard cupcakes.

The nutritional information for Low carb Carrot Cake Muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 198.3

• Total Fat: 13.8 g
• Cholesterol: 89.6 mg
• Sodium: 197.2 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 4.1 g
• Protein: 4.8 g

The dietary needs meet for Low carb Carrot Cake Muffin is Low Carb