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Spiced-Carrot-Muffins

Bake up these Spiced Carrot Muffins for a delicious morning treat! Diabetic-friendly and super quick to make!

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  • Serves: 6
  • Prep: 10 minutes
  • Cook: 15 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 2 Large eggs
  • 55 g Olive oil (1/4 Cup)
  • 95 g Natvia (1/4 Cup)
  • 1 teaspoon All spice
  • Pinch of salt
  • 80 g Wholemeal self-raising flour (1/2 Cup)
  • 20 g Desiccated coconut (1/4 Cup)
  • 60 g Pecans, chopped (1/2 Cup)
  • 75 g Grated carrot (1/2 Cup)
  • TOPPING:
  • 56 g Cream cheese (1/4 Cup)
  • 1 teaspoon Natvia
  • 1 teaspoon Lemon juice
  • Chopped pecans
  • Cinnamon

METHOD

  1. Preheat the oven to 180C.
  2. Beat the eggs until light and fluffy before beating in the olive oil, natvia and all spice.
  3. Gradually beat in the flour and salt.
  4. Stir in the desiccated coconut, pecans and carrot until just combined.
  5. Spoon into a lined 6 x hole ½ cup capacity muffin tin. Bake for 15 minutes. Remove from the oven.
  6. Beat the cream cheese with the Natvia and lemon juice. Dollop on top of the muffins and sprinkle with extra pecans and cinnamon.

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