Carrot Muffins, Sugar Free, No Flour, Gluten Free, So Yummy

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 250 g almond meal
• 1 teaspoon chia powder
• 1 teaspoon psyllium
• 3 teaspoons cinnamon
• 1 teaspoon five-spice seasoning
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 medium bananas, not overripe or 115 g bananas
• 1 medium apples or 100 g apples, cored
• 1 tablespoon honey
• 5 eggs or 300 g eggs, out of shell
• 1 tablespoon extra virgin olive oil
• 400 g carrots, peeled
• 2 tablespoons lemon juice
• 1/2 cup raisins
• 1 (250 g) container cream cheese
• 1/2 teaspoon stevia powder
• 2 teaspoons vanilla essence
• 2 tablespoons unsalted butter
• 100 g pecan pieces or 100 g walnut pieces, roughly chopped up

Recipe

• 1 preheat the oven to 160°c.
• 2 line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
• 3 in a large bowl mix all the dry ingredients together, set aside.
• 4 use a food processor with the blade attachment.
• 5 brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
• 6 add the 5 eggs, process briefly to incorporate everything.
• 7 then add the dry mixture, only process till everything comes together,now add the raisins.
• 8 divide the mixture into prepared muffin tins.
• 9 bake at 160 c for about 20 - 30 minutes.
• 10 to make the frosting.
• 11 soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
• 12 spread on cooled muffins, sprinkle chopped nuts on top.