Carrot muffins have always been a favorite of mine, even as a kid. I guess it's that spicy, aromatic blend of cinnamon, nutmeg, etc. that I so adore. Feel free to adjust type and amount of spices, to taste. Aside from being moist and delicious, these are also low-fat (oil-free), whole grain and sugar free!
I made these into mini loaves, but you can make any size/shape you want, from one big loaf, to mini-muffins. Just be sure to adjust baking time. Use the toothpick test to judge doneness.
1 lb carrots, peeled and grated
2 cups unsweetened cinnamon or plain apple sauce
4 egg whites, or 2 whole eggs
1/2 cup milk (dairy or non-dairy), carrot juice, or water
1/2 cup xylitol, erythritol, stevia baking blend or Splenda
1 tsp vanilla extract
1/2 cup ground flax seeds
2.5 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp grated nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
Whisk together wet ingredients in a large bowl. Sift together dry ingredients in a medium bowl, and then add to wet. Stir, just until mixed. Scrape into greased pans and bake at 375F until toothpick comes out clean (took 24 minutes to bake 6 mini loaves). Freeze and defrost as needed.
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