Carrot & Latte Liberate Muffins

I cannot rave on about these enough. I was scrolling through the internet for ideas to create a muffin with Latte Liberate and came across this recipe which I changed to include Latte Liberate and the results were amazing! 

Super delicious and the house smells wonderful as they are cooking.

Makes between 6-8 muffins
Ingredients:

• 1 cup grated carrot
• 1 cup Latte Liberate
• 1 teaspoon baking soda (bicarb)
• 1 teaspoon baking powder
• 1 egg
• 1/4 cup milk (any) + another 1/4 cup
• 1/4 cup yoghurt (I used coconut)
• 2.5 teaspoons of olive oil
• 1-2 teaspoons of stevia or monk fruit powder

Directions:

Set oven to 180c

Beat egg until white and fluffy.

Add sweetener to egg and mix.

Add 1 x 1/4 cup milk, yoghurt then oil.

Mix and stir dry ingredients together.

Add in grated carrot and dry ingredients together and blend with a wooden spoon. At this stage you will need to add the other 1/4 cup but I added in gradually to see how the batter looks.  If you've made enough cakes and muffins you'll know what its suppose to look like. Slightly thick and gooey. Without the extra cup of milk the batter is dry.

Add to a greased muffin tray and place in oven for 25-30 minutes. Mine took 25 minutes in a fan forced oven.

Check them with a toothpick to ensure they are cooked.

Once cooled down slightly, place on a cooling rack and store in an air tight container.

Note: 1 cup of Latte Liberate equates to 16 tablespoons, so you want to try and divide the batter up between 8 muffins, that way you are getting your 2 tablespoons a day serving.

Storage: Muffins will last up to 2-3 days in an air tight container or place in the freezer.