These Mini Almond Flour and Carrot Muffins are a delightful, small-batch recipe, perfect for those who appreciate portion control or have a smaller household. Made with almond flour and tapioca starch, these muffins offer a gluten-free option that’s both light and satisfying. The addition of spices like cinnamon and cardamom adds a warm and aromatic flavor. Sweetened with monk fruit, they are a healthier alternative for those watching their sugar intake. The grated carrot gives these muffins a moist texture and a touch of natural sweetness.
Why You’ll Love This: These muffins are ideal if you’re looking for a quick, healthy treat that won’t leave you with too many leftovers. They are perfect for satisfying your sweet tooth without overindulging. The combination of almond flour and carrots makes them nutritious, while the blend of spices offers a delightful flavor profile.
Perfect Occasion: These muffins are great for a quick breakfast, an afternoon snack, or as a light dessert. They’re also perfect for small gatherings, tea parties, or as a healthy snack for kids. If you’re hosting a brunch and need a variety of options, these muffins are a great addition.
Recipe: Ingredients:
- 2/3 cup almond flour
- 2 tbsp tapioca starch
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
- 1/3 cup monk fruit sweetener
- 1 egg
- 2 tbsp oil
- 1 tbsp plant-based milk
- 1 tsp vanilla extract
- 1/4 cup grated carrot
Instructions:
- Preheat the oven to 180°C (356°F). Grease a muffin tin.
- In a bowl, mix the almond flour, tapioca starch, baking powder, baking soda, cinnamon, cardamom, and monk fruit sweetener.
- In another bowl, whisk together the egg, oil, plant-based milk, and vanilla extract.
- Combine the wet and dry ingredients, then fold in the grated carrot.
- Pour the mixture into the greased muffin tin.
- Bake for 15 minutes or until a toothpick inserted into the muffins comes out clean.
Enjoy these delightful Mini Almond Flour and Carrot Muffins for a tasty and nutritious treat! 🥕🧁🍂
