???? Quick & Easy Carrot Muffins || No Sugar || Vegan
These muffins are healthy, delicious and easy to make. Enjoy them for breakfast, lunch, snacking or dinner! They are sweet enough thanks to the carrots ;)
Vegan Carrot Muffins Recipe
Ingredients for 10 - 12 pieces (standard size):
- 1 tablespoon (10 g) chia seeds (+ 3 tablespoons/45 ml water)
- 1/3 cup (80 ml) vegetable oil
~ 2 cups (250 g) grated carrot
- 1/2 cup (60 g) all purpose flour
- 1/2 cup (60 g) whole wheat flour
- 1 teaspoon (4 g) baking powder
???? For more fiber, you can replace the 1/2 cup of all purpose flour with 1/2 cup of whole wheat flour or ground oats.
Simple steps to follow:
1. Watch the video.
2. Enjoy! ????
#carrotmuffins #vegan #sugarfree
Recipe Matthews Healthy Low Fat Vegan Carrot Spice Muffins
Recipe - Matthews Healthy Low Fat Vegan Carrot Spice Muffins
INGREDIENTS:
●1 3/4 cups whole wheat graham flour
●1/4 cup sugar
●1 tablespoon ground flax seeds
●1 teaspoon baking powder
●1 teaspoon baking soda
●1 teaspoon ground cinnamon
●3/4 teaspoon ginger
●1/4 teaspoon pumpkin spice
●1/2 teaspoon salt
●2/3 cup unsweetened applesauce
●1/2 cup vanilla soymilk
●1/4 cup water
●1 teaspoon vanilla
●1 cup shredded carrot
●1/2 cup raisins
7 Healthy Breakfast Muffins For Weight Loss
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1 raspberry oatmeal muffins 200 calories (6 serving)
Ingredients
1 cup oat flour
1 cup almond flour
salt
1/4 tsp baking powder
2 eggs
1 tsp vanilla extract
1/2 cup almond milk
1 tbsp melted coconut oil
2 tbsp honey
1 cup raspberries
Preheat oven to 350 degrees F. Line 6 cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).
In a large bowl combine the all wet ingredients and stir until combined.
In a second bowl combine the dry ingredients and stir until combined.
Mix wet and dry ingredients together until evenly combined.
then gently fold raspberries into the batter.
Divide batter evenly between 6 cups, filling 3/4 of the way full. Bake for 20-25 minutes or until toothpick inserted come out clean.
Transfer pan to a wire rack to cool for 10 minutes then remove from pan and place on wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
2 green muffin recipe 50 calories (6 serving)
Ingredients
2 eggs
2 egg whites
1 tbsp nutritional yeast
2 tbsp milk
1/4 tsp bakingpowder
1 tsp garlic powder
salt
1 cup broccoli finely chopped
1/2 oz spinach
Preheat your oven to 350 degrees. Prep 6 tins with non-stick spray, oil, or silicone cups.
in a blender place all ingredients in a blender and blend for a few secend
Portion the batter into your tins, Make sure that you get an even ratio of veggies and eggs in each cup and bake for 20-25 minutes until they are cooked through.
3 lemon blueberry healthy muffins 190 calories (6 serving)
Ingredients
1 1/2 cup almond flour
1/2 tsp bakingpowder
salt
2 eggs
1/2 tsp vanilla extract
1 tsp lemon juice
1/2 tsp lemon zest
2 tbsp honey
2 tbsp greek yoghurt
1/2 cup blueberries
Preheat oven to 350ºF.
Line a muffin tin with paper liners. Set aside.
Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract to a blender. Blend for about 30 seconds or until combined.
In a large bowl combine the all wet ingredients and stir until combined.
In a second bowl combine the dry ingredients and stir until combined.
Mix wet and dry ingredients together until evenly combined.
then gently fold blueberries into the batter. Fill each cup ¾ full.
Bake for 25-30 minutes
Place the pan on a wire rack, and let them cool in the pan for 10 minutes.
4 Applesauce oat 190 calories (6 serving)
Ingredients
1 oz walnut halves
1/2 cup whole wheat flour
3/4 cup ald fashioned oats
1/2 tsp bakingpowder
1/2 ground cinnamon
salt
3/4 cup applesauce
1/4 cup milk
2 tbsp melted coconut oil
1 egg
1/2 tsp vanilla extract
2 tbsp coconut sugar
Preparation
Preheat oven to 350 degrees F. Line a 6-cup tin with liners or grease with non-stick cooking spray. Set aside.
In a medium bowl, combine the all wet ingredients and stir until combined.
In a large bowl, combine the dry ingredients and stir until combined.
Mix wet and dry ingredients together until evenly combined.
Spoon the batter evenly into the cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag.
5 apple protein 100 calories (8 serving)
Ingredients
1 cup oat bran
1/2 tbsp bakingpowder
1 scoop protein powder
1/2 tsp ground cinnamon
1 medium banana
1/4 cup applesauce
2 tbsp greek yoghurt
1/2 tsp vanilla extract
1 egg white
Preparation
Preheat oven to 350 degrees F. Spray 6 cup tin with nonstick cooking spray or grease well with coconut oil
In a medium bowl whisk together oat bran, protein powder, bakingpowder and cinnamon; set aside.
In a large bowl, mix mashed banana, applesauce, greek yogurt, egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined.
Divide batter evenly into 6 cups and bake 20-25 minutes
6 delicious egg breakfast 70 calories (6 serving)
Ingredients
1 ozspinach
1/2 medium red bell pepper
1/2 medium yellow bell pepper
6 cherry tomatoes
3eggs + 2 whites
salt and black pepper
1/4 tsp oregano
1/2 oz feta cheese
7 peanut butter and protein 160 calories (8 serving)
Ingredients
1/2 cup whole wheat flour
1/4 cup cocoa powder
1 oz mini chocolate chips
1/2 tbsp bking powder
salt
1 egg white
1 tbsp honey
1 tbsp applesauce
1 oz greek yoghurt
1 tsp vanilla extract
1 tbsp coconut sugar
1/2 cup grated zucchini
I hope you like all these breakfast recipes ♡
Carrot muffins - Vegan, No oil recipe
Carrot muffins
These were not a great success because they stuck to the paper.
Any advice and recommendation you can give us to avoid this happening in the future?
Recipe adapted from:
We added:
- 1 banana
- 2 tbsp flax seed meal
HOW TO MAKE LOW CARB CARROT MUFFINS - SOFT, MOIST & DELICIOUS !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
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Carrot Cake is such a classic cake which I love so much. And it's one of the easiest cakes to make as you just dump everything into a bowl and mix together. Going low carb does not mean we have to be deprived of it.
Here's a low carb version which is soft, moist, fragrant and delicious. It is the same base recipe as all my other muffins as I love the texture. I used ground cinnamon and all spice which works perfectly. If you like a stronger spice taste then feel free to increase the amount. I used the food processor to process the carrots but you can use any other graters. For 2 cups of grated carrots, I used about 1 1/2 medium sized carrots. Instead of walnuts, you can choose to use pecans too as they are the lowest in carb content. If you noticed, all my cakes are made into muffins as I find that it's easier to store them in bags for freezing. They can be refrigerated for up to 2 weeks and months when frozen. When that sweet cravings hit, I just warm up 1 muffin in the microwave and boom - craving satisfied !. For those carrot muffins which I kept in freezer, I did not apply the cream cheese frosting. Those with the frosting were just refrigerated and they disappeared in no time.
Frankly, this is the first time I applied frosting on cake. I have never applied icing on cakes before as I am a hopeless baker. Hence, I can only manage with simple muffins. So please bear with the frosting part haha ….
NUTRITION FACTS
Total servings = 12 big muffins
Per serving;
Net carb = 7 g
Calories = 351
Total fat = 30.3 g
Protein = 13.3 g
INGREDIENTS
360 gm (3 cups) almond flour
300 gm (1.2 cups) plain yogurt
6 eggs
60 gm (4 tbsp melted butter)
2 cups grated carrots
1 cup chopped walnuts
2 tsp baking powder
1 tsp baking soda
4 tsp ground cinnamon
3 tsp all spice
Low carb natural sweetener to taste
Cream Cheese Frosting;
200 gm cream cheese
1 tbsp lemon zest
Low carb natural sweetener
[Whisk all ingredients with a hand held blender until soft and creamy. Set aside]
DIRECTIONS
1. In a bowl, add almond flour, baking powder, baking soda, sweetener,
ground cinnamon, all spice and mix well.
2. Add in yogurt, eggs, melted butter and mix well.
3. Lastly, add the carrots and walnuts and stir to mix until well combined.
4. Scoop into paper cups and bake at 350 F or 175 C for 15 to 20 minutes or until cooked.
5. Let the muffins cool down, then apply the cream cheese frosting on top. Sprinkle with grated carrots.
Best Moist OATMEAL CARROT Muffins. NO FLOUR. NO SUGAR. Healthy and delicious!
Today I made Oatmeal Carrot muffins and it's so yummy :X
Super healthy, no flour, no sugar, best for breakfast, afternoon tea or anytime-snack!
The recipe is so easy and you can make it in a blink ;)
Ingredients:
2 carrot (grated)
1 banana
2 large eggs
4 small mandarins (or 1 large orange juice)
3 tbs vegetable oil
1tsp vanilla extract
2 squeezes of honey
Dry ingredients:
2 cups oatmeal (200gr)
1 cup walnuts (100gr)
1tsp baking powder
1tsp baking soda
1/2 tsp salt
1tsp cinnamon