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Created by: April J Harris

Carrot Puffs

Ingredients
  

  • 8 oz full sized carrots peeled and grated
  • 1 tsp onion powder
  • 4 cloves minced garlic
  • ½ tsp dill weed
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp honey
  • 2 tbsp sour cream
  • 1 tbsp coconut flour

Instructions

  • Combine grated carrots, onion powder, garlic and dill weed.
  • Heat olive oil in a large skillet over medium.
  • Add carrot combination and cook until vegetables are soft, stirring often.
  • Season to taste with salt and pepper.
  • Add honey, sour cream and coconut flour, stirring to coat.
  • Scoop the carrots into greased mini muffin tins.
  • Bake at 400°F (205°C) for 15 minutes.

Notes

Recipe by Kristen Baker of Frugal Antics of A Harried Homemaker, adapted from the Muffin Tin Cookbook by Brette Sember

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