Gluten-free Carrot Cake Muffins Recipe Blenders

1. 1

   Using a mixer, combine eggs, erythriol, stevia, butter, salt, pumpkin pie spice, vanilla.

2. 2

   Slowly add sifted coconut flour and baking soda.

3. 3

   Pulse raisins and walnuts in food processor until coarsely ground.

4. 4

   Fold in carrots, raisins, and walnuts into mixture.

5. 5

   Pour into muffin tin.

6. 6

   Bake at 400 for 25 minutes.

7. 7

   Note: I recommend using muffin liners since these are notorious for sticking to the bottom no matter how much you oil and flour them.

* Per serving · 4 servings · Values may vary.

No additional tips available.