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🍰 Moist Gluten-Free Carrot Muffins

271 kcal · 30 min · 4 servings

Ingredients

• Carrots 225 g
• Eggs 3 pcs
• Salt pinch
• Vanilla extract 1 tsp
• Brown sugar 100 g
• Coconut oil 30 g
• Orange juice 3 tbsp
• Orange peel, grated 1 tsp
• Baking powder 0.5 tsp
• Chocolate sprinkles, dark chocolate 80 g
• Almonds, ground 125 g
• Hazelnut kernels, ground 100 g
• Powdered sugar 100 g
• Lemon juice 1 tbsp

Instructions

1. 1. Preheat your oven to 180 degrees Celsius with top and bottom heat.
2. 2. Line a muffin tin with paper liners.
3. 3. Peel the carrots.
4. 4. Grate the peeled carrots finely.
5. 5. Place the eggs in a large mixing bowl.
6. 6. Add a pinch of salt, vanilla extract, and brown sugar to the eggs.
7. 7. Whisk the mixture with a mixer or whisk for about five minutes until it becomes white and creamy.
8. 8. Stir the coconut oil into the egg-sugar mixture.
9. 9. Add the orange juice and orange zest, then mix everything briefly.
10. 10. Mix the baking powder with the ground almonds and hazelnuts in a separate bowl.
11. 11. Add 50 grams of chocolate sprinkles to the dry mixture.
12. 12. Gently fold the dry mixture into the wet egg mixture.
13. 13. Add the grated carrots to the batter.
14. 14. Mix everything until the batter is evenly combined.
15. 15. Fill the paper liners with the batter using a large spoon or ice cream scoop.
16. 16. Bake the muffins in the preheated oven at 180 degrees for about 20 to 25 minutes.
17. 17. Check the baking time until the muffins are fully cooked.
18. 18. Let the muffins cool down completely.
19. 19. Whisk the powdered sugar with the lemon juice to make a glaze.
20. 20. Frost the cooled muffins with the glaze.
21. 21. Sprinkle another 50 grams of chocolate sprinkles over the wet muffins.
22. 22. Store the muffins in the refrigerator, where they will keep for several days.

Nutrition per serving

• kcal: 271
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 28 g