Carrot-Nut Muffins Recipe

Name: Carrot-Nut Muffins
Prep time: 10M
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 almond flour, super finely ground, gluten free King Arthur Flour; 1 Magic Baker zero sugar baking blend, Splenda; 2 multi purpose protein powder, gluten free Quest Nutrition; 0.25 coconut flour, finely ground, organic King Arthur Flour; 2 cinnamon, ground USDA; 0.5 table salt USDA; 0.5 baking powder, low sodium USDA; 1 fresh carrots, grated USDA; 0.75 canola oil USDA; 4 raw egg USDA; 2 vanilla extract USDA

2.8g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Other
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8.5g

Protein

21.4g

Fat

2.2g

Fiber

239.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 cup almond flour, super finely ground, gluten free King Arthur Flour
1 cup Magic Baker zero sugar baking blend, Splenda
2 scoop multi purpose protein powder, gluten free Quest Nutrition
0 1/4 cup coconut flour, finely ground, organic King Arthur Flour
2 tsp cinnamon, ground USDA
0 1/2 tsp table salt USDA
0 1/2 tsp baking powder, low sodium USDA
1 cup fresh carrots, grated USDA
0 3/4 cup canola oil USDA
4 lrg raw egg USDA
2 tsp vanilla extract USDA

DIRECTIONS

Ingredient note: Look for a whey protein powder with 1 gram or less net carbs per ounce, and use 2 1-ounce scoops for this recipe.

Preheat oven to 350°F. Prepare 12 muffin tin wells with paper liners, or lightly grease.
In a large bowl whisk together almond flour, no sugar sweetener, whey protein powder, coconut flour, cinnamon, salt and baking powder until no clumps remain.
In a medium bowl, whisk together grated carrot, vegetable oil, room temperature eggs, and vanilla extract. Pour carrot mixture into flour mixture. Stir until just combined. Pour about ¼ cup batter into each prepare muffin well..
Bake 25-30 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack. One muffin as described is one serving.

Cooking Tip

This recipe was redeveloped to take soy flour out of the ingredients list in February 2024. Note that undercooking these muffins can result in the cooled muffins caving in instead of having rounded tops. For gluten free baking such as this recipe, the egg proteins must be fully cooked in order to hold their shape once cooled. We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.