Carrot cake muffins (sugar-free)
happy blueberry | A veggie recipes blog not only for vegetarians
happy blueberry | A veggie recipes blog not only for vegetarians
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Ingredients

  • 12 muffins
  • 200 g wholemeal flour, sieved
  • 150 g xylitol
  • 75 g hazelnuts, chopped
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 3 eggs
  • 210 ml rapeseed oil
  • 250 g carrots, grated
  • For the Greek yogurt buttercream
  • 75 g butter, softened
  • 30 g xylitol, powdered
  • 150 g full fat Greek yogurt
  • finely grated orange and lemon zest
  • 12 whole hazelnuts

Instructions

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