Whole Wheat No-Sugar Carrot Cake Muffins Recipe

Name: Whole Wheat No-Sugar Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 2 1/8 ounces low fat quark; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; 7/8 cup whole wheat flour; 4 3/4 tablespoons almond flour low fat; 4 1/4 tablespoons coconut flour low fat; 6 2/3 tablespoons erythritol; 1/2 baking soda; 1 baking powder; 1 teaspoon cardamom; 1/2 cinnamon; 2 cups carrots; 5 1/16 tablespoons extra-virgin olive oil; 15/16 cup quark; 4 1/4 tablespoons butter; 1 3/8 ounces sugar substitute icing, I use erythritol; 14 drops vanilla extract

Servings: persons

2 eggs
2 1/8 ounces low fat quark
1/2 teaspoon vanilla extract
1/2 teaspoon salt
7/8 cup whole wheat flour
4 3/4 tablespoons almond flour low fat
4 1/4 tablespoons coconut flour low fat
6 2/3 tablespoons erythritol
1/2 baking soda
1 baking powder
1 teaspoon cardamom
1/2 cinnamon
2 cups carrots
5 1/16 tablespoons extra-virgin olive oil
15/16 cup quark
4 1/4 tablespoons butter
1 3/8 ounces sugar substitute icing, I use erythritol
14 drops vanilla extract

1
Preheat the oven at 180u00b0. Whisk the eggs with the salt and vanilla extract. Add the quark and mix gently shortly and reserve.
2
Grate or blend the carrots with a food processor.
3
Mix all the dry ingredients and add the carrots.
4
Add the oil the the egg mixture and mix in gently the dry ingredient mix. The dough will come out dry, but it is fine.
5
Place the dough in muffin cups almost to the top and bake for 20-30 minutes, until they are golden brown and a toothpick comes out clean.
6
For the icing: mix quark, butter (at room temperature) and vanilla extract until you obtain a smooth mixture. Add the icing sugar and mix. Decorate your muffins and enjoy!! :D

1747

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 eggs, 2 1/8 ounces low fat quark, 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, and more.

Yes, Whole Wheat No-Sugar Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat No-Sugar Carrot Cake Muffins

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