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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 12 muffins
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 2 eggs
  • 1 cup milk of choice
  • 1/3 cup canola oil
  • 1/3 cup Natvia
  • 2 cups plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 2 cups carrots, grated
  • 1/2 cup blueberries

2 eggs

1 cup/250ml/8 oz milk of choice

1/3 cup/80ml/4 oz canola oil

1/3 cup/60g/2 oz Natvia

2 cups/300g/10.5 oz plain flour

3 tsp baking powder

1/2 tsp cinnamon

2 cups/300g/10.5 oz carrots, grated

1/2 cup/60g/2 oz blueberries

METHOD

  1. Preheat oven to 180°C and line a cupcake pan with liners.
  2. Whisk together the milk, eggs, Natvia, and canola oil until well combined.
  3. Add flour, baking powder, and cinnamon and mix until combined.
  4. Add carrots and blueberries and mix until combined.
  5. Divide between cupcake liners and bake for 15-20 minutes until golden brown and a toothpick comes out clean.

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  • Nutritional Info

    No nutritional info supplied

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