The BEST Gluten-Free, Candida Diet Carrot Muffins using whole ingredients and natural sweeteners. These muffins are soft, moist and extremely satisfying.
Candida Diet Carrot Muffins make a great snack
When I first started my journey with candida I remember feeling paralyzed by what to eat. Food truly felt like the enemy and each meal choice had me paralyzed. Snacks were particularly difficult, especially if I was on the go. I couldn’t just pop into Trader Joes or Whole Foods and find something that fit the diet. Every day felt like a struggle.
Gluten Free Carrot Muffins
That’s how this recipe came about. I found that so many of my personal chef clients felt the same way when it came to snacking; at a loss of what to do. These muffins became a lifesaver to myself and my clients who found it difficult to stick to a Candida Diet plan. They’re perfect because they satisfy your cravings for both breads and sweets, two things that you typically should avoid. Plus, they’re a great source of fiber too!
Not on a Candida Diet?
These muffins aren’t just for those following a Candida Diet. Whether you’re on a specialty diet or just trying to eat a little healthier, these muffins are sure to hit the spot. Xylitol is the recommended sweetener for those on a candida diet since it doesn’t spike blood sugar and won’t feed yeast (in small amounts), but if you aren’t following a candida diet, feel free to substitute coconut sugar or your favorite granulated sugar in equal amounts.
I hope you enjoy these muffins as much as my husband and I do. 🙂
Specialty Equipment and Ingredients for this recipe
Candida Diet Carrot Muffins
Candida Diet Carrot Muffins
Gluten-Free | Sugar-Free | Anti-Candida
- 1 cup brown rice flour
- 1/2 cup arrowroot or tapioca flour
- 1/2 cup xylitol*
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/2 cup unsweetened applesauce or mashed banana**
- 3 eggs
- 1/3 cup avocado or grapeseed oil
- 1 dropper full of liquid stevia optional
- 1 1/2 cups shredded carrots***
- 1/2 cup chopped walnuts optional
Preheat the oven to 375 degrees F. and line a 12-muffin tin and place your oven rack in the center of the oven.
In a large mixing bowl combine the dry ingredients. In a separate bowl combine the wet. Pour the wet into the dry and using a wooden spoon mix to combine. Fold in the shredded carrots and walnuts, if using.
Bake for 18 - 20 minutes, or until a toothpick comes out of the center of a muffin clean.
Store in an airtight container on the counter for 3 days or in the fridge for up to 5 – 7 days.
*Option to substitute your favorite granulated sweetener if not on a candida diet.
**It is recommended to wait 90 days before enjoying banana while on a candida diet.
***Option to substitute shredded zucchini in place of carrots in equal amounts. If doing this, make sure to squeeze shredded zucchini extremely well before adding to batter to get rid of excess moisture.