Salty Carrot Muffins







A recipe allowed in a / diet.

When you make carrot muffins, you usually use sugar or honey, to sweeten them up, right? But, you can skip the sweeteners and transform your carrot muffins into a delicious salty snack! Serve them with a homemade cheese dip for a whole new perspective!

Nutritional Chart

Calories: 168 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 20 g
  • 8 g
  • 6 g

Ingredients Needed for Salty Carrot Muffins

1 cup flour
½ cup walnut, crushed
2 tablespoons of almond flour
2 tablespoons of oat flakes
½ teaspoon baking powder
½ teaspoon salt
3 eggs
3 carrots, shredded

How to Make Salty Carrot Muffins

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Sift the flour and put it in a medium-sized bowl.
  3. Add the walnuts, almond flour, oats, baking powder, and salt.
  4. Combine all the dried ingredients using a fork.
  5. Squeeze the shredded carrots to remove the excess water.
  6. Add the eggs and shredded carrots in the bowl with the dried ingredients.
  7. Mix until you combine all of the ingredients in a thick paste. If the mixture is to dry, add 2-3 tablespoons of water.
  8. Fill up a 12-cups muffin pan and bake the muffins for 20 minutes.

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