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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | whole egg | 2 | large | egg, white only | 2 | large | egg yolks | 1/4 | cup | coconut oil | 1/4 | cup (8 fl oz) | Yogurt, plain, low fat | 1/3 | cup | honey | 1 1/2 | cups | Almond Flour | 1 | teaspoon | cinnamon, ground | 1 | teaspoon | baking soda | 1 | cup, grated | Carrots | 1/2 | cup, chopped | walnuts, unsalted |
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Steps
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Sequence
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Step
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| | 1 | Place 2 egg yolks and 1 whole egg in a large bowl. | | 2 | Add coconut oil, yogurt, and honey, and beat with electric mixer till fluffy. | | 3 | In another bowl, mix flour, cinnamon and soda. | | 4 | Whisk egg whites in another bowl until stiff peaks form. | | 5 | Pour almond mixture into egg/yogurt mixture, and stir to combine. | | 6 | Add carrots and walnuts to combine. | | 7 | Fold in egg whites until incorporated. | | 8 | Pour batter into muffin cups and bake for 40-50 minutes. |
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