Starkel Nutrition

Low FODMAP Spiced Carrot Muffins

These muffins are reminiscent of carrot cake, and make a great snack or light breakfast.

Servings	Prep Time
9muffins	15minutes

Cook Time

35minutes

Servings	Prep Time
9muffins	15minutes

Cook Time

35minutes

Ingredients

1cup almond flour
1/2cup pumpkin protein powder
2teaspoons baking powder
1 1/2teaspoons ground cinnamon
1/2teaspoon sea salt
1/2teaspoon ground nutmeg
1/4teaspoon ground cloves
1cup carrots, grated
3tablespoons coconut oil, melted
3tablespoons honey, melted
1 1/2 flax “eggs”, (1 1/2 tablespoons of ground flax meal + 4 1/2 tablespoons water)
1 1/2teaspoons pure vanilla extract

Instructions

Preheat oven to 350 degrees.
In a small bowl, combine flax seed and water. Set aside to gel.
In the large mixing bowl, add dry ingredients: almond flour, protein powder, baking powder, cinnamon, sea salt, nutmeg, and cloves.
Add carrot, melted coconut oil, honey, and vanilla extract to the flax egg mixture. Stir to combine.
Fold wet ingredients into dry ingredients until well combined.
Line muffin tin with baking cups. Transfer equal amounts of batter into each of 9 baking cups.
Bake for 35-40 minutes or until edges brown slightly and a fork can be inserted and come out clean.
Serve warm.

Recipe Notes

Adapted from Bridgetown Nutrition