CARROT MUFFINS, SUGAR FREE, NO FLOUR, GLUTEN FREE, SO YUMMY

Carrot Muffins, Sugar Free, No Flour, Gluten Free, so Yummy image

Provided by healthybaker

Categories Dessert

Time 45m

Yield 24 medium muffins, 24 serving(s)

Number Of Ingredients 20

250 g almond meal
1 teaspoon chia powder
1 teaspoon psyllium
3 teaspoons cinnamon
1 teaspoon five-spice seasoning
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 medium bananas, not overripe or 115 g bananas
1 medium apples or 100 g apples, cored
1 tablespoon honey
5 eggs or 300 g eggs, out of shell
1 tablespoon extra virgin olive oil
400 g carrots, peeled
2 tablespoons lemon juice
1/2 cup raisins
1 (250 g) container cream cheese
1/2 teaspoon stevia powder
2 teaspoons vanilla essence
2 tablespoons unsalted butter
100 g pecan pieces or 100 g walnut pieces, roughly chopped up

Steps:

Preheat the oven to 160°C.
Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix all the dry ingredients together, set aside.
Use a food processor with the blade attachment.
Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
Add the 5 eggs, process briefly to incorporate everything.
Then add the dry mixture, only process till everything comes together,now add the raisins.
Divide the mixture into prepared muffin tins.
Bake at 160 C for about 20 - 30 minutes.
To make the frosting.
Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
Spread on cooled muffins, sprinkle chopped nuts on top.