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Don’t Let The Massive Taste Of My Sugar Free Carrot Muffins Fool You – It’s Still Sugar Free!

May 29, 2015

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1Preheat the over to 375 Degrees Fahrenheit.

2In a large bowl beat together the egg and erythritol,stevia.

3Add butter,milk and vanilla extract

4Add the dry ingredients(flour,baking powder and baking soda) to the mix with carrot,raisins and walnuts

5Pour mixture into muffin cup in a muffin tray, and then bake for 30-35 minutes until the muffins are golden brown. Cool for 5 minutes and remove them from the tray.


1 1/4 cup flour

1/2 tsp baking soda,

1/2 tsp. baking powder

1 large egg

1/4 cup erythritol

1 tsp stevia

1/2 cup butter

1/4 cup milk

1 tbsp. vanilla extract

1 cup shredded carrot

1/4 cup raisins

1/4 cup walnuts


Recipe Walkthrough (With Pictures)

PLEASE NOTE: All ingredients need to be at room temperature.
Mix the dry ingredients (flour, baking powder and baking soda) by passing them through a sieve couple of times.
all ingredients

Add egg to the bowl
adding egg

Add erythritol and stevia to the mix
add erythritol

Mix all ingredients with a whisk or hand mixer
mixing ingredients

Add melted butter to the mixing bowl.
adding butter

Add milk to the mix.
adding milk

Add vanilla extract to the mix.Beat the mix with an electric mixer
mixing vanilla extract

Add dry ingredients (flour, baking powder and soda) to the mix.
adding dry ingredients

Add grated carrots to the mix
adding carrot

Add grated raisins to the mix
adding raisins

Add grated walnuts to the mix
adding walnuts

Divide the batter in 5-6 muffin cases in a muffin tray.
Place the tray in a pre-heated oven for 40 to 45 minutes or until toothpick comes out clean.
baking muffins

Allow to cool on the wire rack.
serving muffins