Kamut Flour Carrot Muffin
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Kamut Flour Carrot Muffin

Submitted by: Heidi Sandboe

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 12

I've been playing around with different flours and tweaked an old recipe I had to make it BD approved and came up with this. According to my new favourite website (recipes.sparkpeople.com/recipe-calculator.asp) each muffin has 4.5g of protein and 20g of carbs

Ingredients

  • 1 1/2 c. carrot, fresh, organic
  • 2 egg, omega-3, cage-free, organic
  • 2/3 c. stevia, loose
  • 1/2 c. applesauce, no sugar added, organic
  • 3/4 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1 tsp. vanilla extract, organic
  • 1 1/2 c. flour, kamut, organic
  • 1 tsp. baking powder, aluminum-free
  • 1 tsp. baking soda, pure
  • 1 tbs. cinnamon, ground, organic
  • 1/4 tsp. sea salt, unrefined and pure

Directions

Grease your muffin tin and preheat oven to 350F

Mix carrots, eggs, stevia, applesauce, milk and vanilla together in mixing bowl.

Mix flour, baking powder, baking soda, cinnamon and salt together in another bowl.

Mix dry and wet ingredients together and divide batter evenly among 12 muffins.

Bake at 350F for 20-25 minutes until a toothpick comes out clean. (mine took 22 min)