Gluten Free Carrot Muffins

Gluten Free Carrot Muffins

Healthy and Delicious Carrot Muffins using whole ingredients and naturally sweetened. These muffins are soft, moist, filling and extremely satisfying.  Adaptable for a Candida Diet!


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.  It felt as though I just had to go without.

gluten free, anti candida carrot muffins
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. They’re perfect because they satisfy your cravings for both breads and sweets, 2 things that you typically have to avoid.  Plus, they’re a great source of fiber too!

gluten free, anti candida carrot muffins
Not on a Candida Diet?

No problem! 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).  If you aren’t following a candida diet, feel free to use coconut sugar in equal amounts in its place.

I hope you enjoy these muffins and that they keep you feeling full and satisfied!

gluten free, anti candida carrot muffins

Specialty ingredients for this recipe:

Gluten Free Carrot Muffin Recipe

gluten free, anti candida carrot muffins

Carrot Breakfast Muffins

Gluten-Free | Sugar-Free | Anti-Candida

Course Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients

Dry:

  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot or tapioca flour
  • 1/2 cup sweet sourghum flour
  • 1/2 cup plus 2 Tablespoons coconut sugar OR xylitol (for an anti-candida diet)
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon nutmeg

Wet:

  • 1/2 cup unsweetened apple sauce*
  • 3 eggs
  • 1/3 cup grapeseed oil
  • 1 teaspoons vanilla extract
  • 1 dropper full of liquid stevia optional

fold-ins:

  • 1 1/2 cups shredded carrot
  • 1/2 cup chopped walnuts optional

Instructions

  1. Preheat the oven to 375 degrees F. and line a 12-muffin tin and place your oven rack in the center of the oven.
  2. 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.
  3. Bake for 18 - 20 minutes, or until a toothpick comes out of the center of a muffin clean.

  4. Store in an airtight container on the counter for 3 days or in the fridge for up to 5 – 7 days.

Recipe Notes

*If you don't have applesauce, mashed ripe banana will work here too.

gluten free, anti candida carrot muffins

 

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2 Comments on "Gluten Free Carrot Muffins"

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Catherine Poirier
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This turned out like a thick past rather than a dough before cooking.. is that normal?

Thanks!

Catherine