Flourless Carrot Cake Muffins


Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 12 servings, 1 cupcake each

Ingredients

  • 1 (15 oz.) can garbanzo beans, drained, rinsed

  • 3 large eggs

  • ½ cup pure maple syrup

  • 1 cup Shredded Carrot

  • 1 tsp. baking soda

  • 3 Tbsp. coconut oil, melted

  • 1 tsp. Cinnamon

  • 1 tsp. Ginger

  • ½ tsp. Nutmeg

  • ⅓ cup raisins

Instructions

  1. Preheat oven to 350° F.

  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

  3. Place garbanzo beans, eggs, maple syrup, baking soda, coconut oil, and spices in blender or food processor; cover. Blend until smooth.

  4. Fold in the shredded carrot and raisins.

  5. Divide batter among 12 prepared muffin cups.

  6. Top each muffin with about four chocolate chips; push into batter.

  7. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.

  8. Cool completely and enjoy!

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Follow Me