The Carrot – My New Banana
This carrot cake muffin is made possible because of a discovery I made with a single banana. My past failures with a low carb lifestyle always amounted to not having an arsenal of delicious alternatives to turn to when an urge for something sweet was upon me. It is no secret that I love my sweets. I joke about it all the time, but this was always a very real and challenging obstacle for me in the past.
The idea that a gluten-free, low carb alternative could be just as good as its high carb counterpart was just not a foreseeable reality. That is until I put 2 and 2 together and started working on changing all that. What I had discovered from using that single banana was that by dividing it by 12 individual portions I was able to bring down the net carb count significantly. That single discovery gave me hope that the future might not be as bleak as it was in the past.
Flavor and Texture
The flavor and the texture of this carrot cake muffin is absolutely perfect. My secret ingredient that makes these so dang good at mimicking gluten is not the ratio of almond to coconut flour. I attribute that place of honer to the addition of unsweetened flaked coconut. Add some some nuts and a little pineapple to the mix and the WOW factor kicks in and transforms these bad boys into game changing deliciousness.
This muffin once again has all the flavor and texture we crave, but so often times find missing. Like the banana coconut muffins these make for an an easy grab and go that keeps well in the freezer. For special occasions add a little coconut cream or marscapone frosting and you have something you are going to be proud to serve to your family and friends. No one is ever going to guess that these are low carb, gluten-free and good for you. From my kitchen to yours, enjoy!