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 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!
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!
Specialty ingredients for this recipe:
Gluten Free Carrot Muffin Recipe
Carrot Breakfast Muffins
Gluten-Free | Sugar-Free | Anti-Candida
- 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
- 1/2 cup unsweetened apple sauce*
- 3 eggs
- 1/3 cup grapeseed oil
- 1 teaspoons vanilla extract
- 1 dropper full of liquid stevia optional
- 1 1/2 cups shredded carrot
- 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.
*If you don't have applesauce, mashed ripe banana will work here too.
✨ ✨ Need Some Help Navigating Your Health And Wellness?