1/2 cup sr flour
1/2 cup almond meal
1 teaspoon cinnamon {ground}
1 1/2 tablespoons poppy seeds
1 1/2 cup grated carrots
2 eggs
1/4 cup coconut oil
1/4 cup dextrose {raw sugar if you eat it}

Method;

1. Preheat oven to 180 degrees
2. Combine sifted sr flour, almond meal, cinnamon, poppy seeds and carrot.
3. In a separate bowl mix eggs, oil and dextrose.
4. Stir egg mixture into dry ingredients, mix until combined.
5. Divide into muffins tray.
6. Bake for 15 – 20 minutes {depending on size of tray used}
7. Cool in tray for 5 minutes then transfer to wire rack

And oh my you are going to LOVE me forever. This is so good. I’m thinking now that this is live I might just make them again this afternoon. But in giant muffin trays. I might even make a double batch and take some to work. Or at least let Hubby take some to work. Haha. I’m so mean. Enjoy!

{recipe based on ‘Perfectly Sweet’ hand out by sugar replacement Xylitol. I personally don’t artificial sweeteners or products such as Xylitol as it converts in the body to fructose, like all the ‘tols, but their recipes work well with dextrose}

Melissa Walker Horn

Hi! I’m Melissa Walker Horn. Around here, they call me Suger. I’m the Chief Blogger and doer of all the things here at Suger Coat It. Blogging since 1901; I love a casual ootd, taking photos, and writing about things that irk or inspire me. I love wine and cheese, long days at the beach and spending time with my family. I make stuff for the internet over at Chalkboard Digital. You know, living the sweet life.