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Parve
Easy
18 Servings
Allergens 
45 Minutes
Diets
No. You did not hear wrong. Yes, yes, and yes! There’s the biggest, best surprise inside these little muffins. A delicious vanilla style custard. Everyone loves a good carrot muffin. Add a nutty crumb on top, and with the creamy custard, these will be the best muffins you’ve ever tasted!
DO NOT follow the instructions on the box of pudding mix. The custard will be too liquidy.
Yields approximately 18 muffins
1 (16-ounce) bag Beleaves Sliced Carrots, defrosted
1 cup Gefen Almond Flour
1 cup potato starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 eggs
1/2 cup oil
6.4-ounces Gefen Instant Vanilla Pudding
1 and 1/2 cups Gefen Almond Milk
3/4 cup Gefen Almond Flour
3/4 cup potato starch
1/3 cup oil
1/2 cup sugar
1 teaspoon cinnamon
handful of crushed pecans
Drain any excess water that may have collected in the bag of carrots and place the carrots in a food processor fitted with the S blade. Blend until carrots are well minced.
Add the rest of the ingredients and blend until you have a nice batter. You may have to stop and scrape down the sides.
In a bowl, add both ingredients and whisk until it starts to thicken.
Set aside until ready to use.
Prepare the crumbs by placing all the ingredients in a bowl and gently mixing until you get the consistency of a crumb.
In a lined or well-sprayed muffin tin fill the muffin tin two-thirds of the way, add a teaspoon of the vanilla custard, and top with more batter filling almost to the top.
Top with some crumbs.
Bake 30 to 35 minutes.
Sponsored by Beleaves
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There is no mention of the baking temperature in the recipe’s instructions 🙁