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11Ingredients
40Minutes
170Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup rye flour (for GF use Buckwheat or your favourite flour)
- 2 Tbsp. corn flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 small carrot (shredded)
- 2/3 cup coconut milk (canned)
- 3 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 Tbsp. apple cider vinegar
- sesame seeds (Top with)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium200mg6% |
| Protein3g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C2% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lily 5 years ago
as all plant based, i used golden surup. half plain and half all purpose flour... were my substitute. Not overly tasty as an carrot cake.. then reminded myself its a muffin.