Gluten Free and oh so delicious Carrot and Pecan Muffins

Hmmm I’m not too sure if these are cupcakes or muffins…I reckon its more of a muffin though as it doesn’t have a frosting and is super healthy. Ok Carrot Muffins they are – doesn’t have the same ring to it though does it?? :O One thing I DO know though is that they taste GREAT. I’ve just ate two of them and I swear I could eat another two, they are so moreish ! đŸ˜€ đŸ˜€

The all important ingredients:

~1 1/2 cups of Almond flour (ground almonds)

~1 1/2 cups grated carrot

~1/2 cup of chopped nuts (I used brazil nuts and pecans as that’s what I had in the cupboard)

~1/4 cup of honey

~3 eggs

~1/2 teaspoon sea salt

~1/2 teaspoon of baking soda

~1/2 teaspoon of ground cinnamon

~2 Tbsp Natural yogurt

Preheat oven to 165’c

Put paper muffin cups in to the muffin tray holes (12)

Put almond flour, salt, baking soda and cinnamon in a bowl and mix together. In a second bowl mix the eggs yogurt and honey. Add the grated carrot and chopped nuts to the egg mixture. Add the wet mixture in to the dry ingredients and combine. Spoon the mixture in to paper muffin cups.

Bake at 165’c for 18 minutes and then turn the heat up to 180/190’c and cook for a further 5 minutes

Remove from oven and put on wire rack to cool

If you want a quick and easy ‘frosting’ for the top (to make them cupcakes) mix cream cheese and honey together. Chill in the fridge and apply to the top once cooled.

 

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