Whole Wheat No-Sugar Carrot Cake Muffins
- 2 eggs
- 2 1/8 ounces low fat quark
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 7/8 cup whole wheat flour
- 4 3/4 tablespoons almond flour low fat
- 4 1/4 tablespoons coconut flour low fat
- 6 2/3 tablespoons erythritol
- 1/2 baking soda
- 1 baking powder
- 1 teaspoon cardamom
- 1/2 cinnamon
- 2 cups carrots
- 5 1/16 tablespoons extra-virgin olive oil
- 15/16 cup quark
- 4 1/4 tablespoons butter
- 1 3/8 ounces sugar substitute icing, I use erythritol
- 14 drops vanilla extract
- Preheat the oven at 180u0b0. Whisk the eggs with the salt and vanilla extract. Add the quark and mix gently shortly and reserve.
- Grate or blend the carrots with a food processor.
- Mix all the dry ingredients and add the carrots.
- Add the oil the the egg mixture and mix in gently the dry ingredient mix. The dough will come out dry, but it is fine.
- Place the dough in muffin cups almost to the top and bake for 20-30 minutes, until they are golden brown and a toothpick comes out clean.
- For the icing: mix quark, butter (at room temperature) and vanilla extract until you obtain a smooth mixture. Add the icing sugar and mix. Decorate your muffins and enjoy!! :D
eggs, quark, vanilla, salt, whole wheat flour, almond flour, coconut flour, erythritol, baking soda, baking powder, cardamom, cinnamon, carrots, extravirgin olive oil, quark, butter, sugar substitute icing, vanilla
Taken from www.yummly.com/recipe/Whole-Wheat-No-Sugar-Carrot-Cake-Muffins--1573603 (may not work)