Chocolate Carrot Muffins - Recipe

I did not smooth out the tops so they came out of the oven exactly like I put them in, a little rough looking.

I decided to try a recipe outside of the Dukan Diet book, off a Dukan-friendly website I found. I picked up a few ingredients and will definitely be trusting them for future recipe ideas, these muffins were, DELISH! Exactly what I needed this morning.

Now according to the website you can eat these on PV days during cruise... but I can't you not eat baking powder or cocoa until consolidation? Nevertheless, these were really good, I will be making them again for SURE.

INGREDIENTS

9 tbsp oat bran
1 tbsp sugar free chocolate pudding mix
1 tbsp unsweetened cocoa powder
1 tsp baking powder
2 eggs
1 tsp vanilla extract (I used maple, as usual... since that's all I have in my house right now)
4 tbsp pumpkin puree
2 tsp Splenda (I used 8 sachets of Splenda)
1/4 cup carrot, finely shredded and squeezed dry

I didn't think you could actually squeeze juice out of a carrot... I was so wrong! Once it is shredded you can actually squeeze juice out of it. I should have saved the juice, although, I am not a fan. Yuck.

Now I thought 9 tbsp of oat bran would yield more muffins then lets say... the muffin recipe in the Dukan Diet book which only has 3 tbsp of the stuff. They both made about the same amount (4).

Also a little note about pumpkin puree, it should be in a large can. Make sure to read the can very carefully since the one I found was right beside the can of pumpkin pie filling and they are not the same thing (As I have now learned). Pumpkin pie filling is packed with sugar while just the pumpkin is not.

I found the batter was very dense for muffins.

Mix all wet ingredients together in one bowl and all the dry in another. 

Fold wet into dry. 

So easy!

Pam the pan, now, however you put them in the muffin tin is how they will come out. So if you want pretty muffins, maybe smooth down the top. These are dense muffins and not very sweet. They taste almost like chocolate bran muffins because of their density. If you want it a little sweeter you could always add a little more Splenda.

Actually so good!

Bake at 350 for 12-15 minutes.

xoxo