Carrot & Pecan Muffins
    Servings
    12
    Servings
    12
    Ingredients
    Instructions
    1. Preheat oven to 420F and line 12 holes of a muffin tray with paper cases or lightly grease with cooking oil spray.
    2. In a large bowl, combine the flour, baking powder and ground spices. Mix together well.
    3. Add the carrots, pecans, coconut oil, maple syrup, eggs, yogurt and vanilla. Mix until well combined but don’t over mix as otherwise the muffins will be tough. Divide the batter evenly between the prepared muffin tray and bake in the oven for 20-25 minutes until golden on top.
    4. One muffin is one serving.
    5. Muffins can be kept for 3 days in the fridge or 3 months in the freezer.
    Recipe Notes

    194 calories per serving

    Print Recipe
    Carrot & Pecan Muffins
    Carrot & Pecan Muffins Just 194 Calories
    Servings
    Ingredients
    Servings
    Ingredients
    Carrot & Pecan Muffins Just 194 Calories
    Instructions
    1. Preheat oven to 420F and line 12 holes of a muffin tray with paper cases or lightly grease with cooking oil spray.
    2. In a large bowl, combine the flour, baking powder and ground spices. Mix together well.
    3. Add the carrots, pecans, coconut oil, maple syrup, eggs, yogurt and vanilla. Mix until well combined but don’t over mix as otherwise the muffins will be tough. Divide the batter evenly between the prepared muffin tray and bake in the oven for 20-25 minutes until golden on top.
    4. One muffin is one serving.
    5. Muffins can be kept for 3 days in the fridge or 3 months in the freezer.
    Recipe Notes

    194 calories per serving