Healthy Carrot Cake Muffins (Low-Carb, Vegan, Gluten-Free)

In July 2014 I discovered the plant based whole food eating lifestyle and have never looked back. I eat no animal products (no meat, dairy, eggs, nada) and really do not even miss it!

subheading: Dry ingredients:

1 ¾ cups almond flour

¼ cup tapioca starch

½ cup granulated sweetener of choice, (I used Xylitol)

1 teaspoon baking soda

1 teaspoon baking powder, (make sure it’s a gluten-free version)

1 tablespoon cinnamon

1 teaspoon nutmeg

¼ teaspoon cloves

1 teaspoon salt

subheading: Wet ingredients:

⅓ cup coconut oil

1 teaspoon vanilla extract

4 tablespoon flax meal

½ cup water, (replace the flax meal and water with 2 large eggs if not vegan)

1 medium banana, (overripe and mashed)

1 ½ cups shredded carrots

Directions at diabetesstrong.com

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