Carrot, Almond and Poppy Seed Mini Muffins

I wanted to share this recipe I found from Perfect Sweet. They are a delicious and reasonably healthy little snack. Great to take to kids (and adults) parties particularly when making sure all needs are catered for eg gluten free, dairy free and no added sugar! Enjoy!

½ cup self raising gluten free flour

½ cup almond meal

1 teaspoon cinnamon, ground

1 ½ tablespoons poppy seeds (30g)

1 ½ cups carrots, grated

2 eggs

¼ cup olive oil

¼ cup xylitol (natural sweetener)

Preheat oven to 180°C. Line mini muffin tray with paper cups.

In a mixing bowl, combine the sifted flour, almond meal, ground cinnamon, poppy seeds and carrot.
In a separate bowl mix eggs, oil and xylitol. Stir egg mixture into dry ingredients. Mix until combined.
Divide the mixture into an 18 mini muffin tray.
Bake for 15-20 minutes or until skewer comes out clean. Cool in the tray for 5 minutes and transfer to a wire rack to cool.

Freezes well for snacks and lunch boxes!

Want more information on xylitol? Have a look at my article on sweeteners.

http://www.vivehealth.com.au/blog/2012/06/05/which-sweetener-for-me/