Description
Start your day on a deliciously healthy note with keto Morningstar muffins; made with fresh carrots, coconut and applesauce.
Ingredients
1 1/3 cup or 135 grams Almond flour
1/2 cup or 40 grams Whey protein powder
2 TBL or 15 grams Golden flaxseed, we use Bob’s Redmill
2 TBL or 16 grams Arrowroot flour
2/3 cup or 140 grams Swerve Brown
2 tsp Baking powder
2 eggs or 90 grams, room temperature
2 TBL Heavy cream or coconut oil
1 1/3 cup or 125 grams Carrots, grated
1/2 cup Pecans, chopped and divided
1/2 cup or 40 grams Coconut, unsweetened shredded
3 TBL or 42 grams Butter or Vegan butter, room temperature
1/2 cup or 125 grams Applesauce, unsweetened
1 tsp Real vanilla extract
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
Instructions
Set the oven to 350°.
Peel and grate the carrots and set aside. Chop the pecans and set aside.
Weigh or measure all of the dry ingredients, then sift together in a medium size bowl and set aside.
In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, cream the room temperature butter and sugar together until light and fluffy. Scrape down the bowl.
Add one egg at a time to the butter mixture, then add the applesauce. Scrape the bowl down.
Incorporate the dry ingredients one-third at a time. After scraping the bowl down, add the heavy cream and vanilla to the mixture.
Add the coconut, carrots, and two-thirds of the nuts to the batter.
Scoop the batter into the liners and top with the remaining nuts. Bake tulip muffin liners for 40 minutes and standard muffin liners for 25 minutes.
Notes
* If using tulip liners, each muffin will approximately contain 330 calories, 27 grams of fat, 9 grams of net carbs, and 11.7 grams of protein.
Nutrition
- Serving Size: 1 Muffin
- Calories: 178
- Fat: 14.6 grams
- Carbohydrates: 4.9 net
- Protein: 6.3 grams
