CARROT MUFFIN
14th July 2020
49.63 g fat
12.07 g protein
3.78 g CHO
Kcal: 510
Notes
Can be batched up and frozen
Ingredients
- 10g Alpro soya light
- 17g Carrots
- 23g Eggs
- 35g Ground almonds
- 21g Olive oil
- 10g Walnuts – kernels only
- You will also need 1g of BARKAT baking powder and approximately 1 teaspoon of liquid sweetener.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Grate the carrot and chop the walnuts.
- Beat all the ingredients together.
- Place in a muffin mould, it makes one large or two small muffins (divide equally).
- Cook in pre heated oven for approximately 20 – 25 minutes, depending on the size of the muffins.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.