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 Suger; Chief Blogger at Suger Coat It. Blogging since 1901; love a casual ootd, taking photos + writing about things that irk or inspire me. I love wine and cheese, long days in the sun at the beach and spending time with my family. I make stuff for the internet. Which means I take photos, create content, write copy and devise social media plans for personal brands, small businesses and bloggers. You know, living the sweet life.