Go Back
Print
gluten free, anti candida carrot muffins

Candida Diet Carrot Muffins

Gluten-Free | Sugar-Free | Anti-Candida

Course Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients

Dry:

  • 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

Wet:

  • 1/2 cup unsweetened applesauce or mashed banana**
  • 3 eggs
  • 1/3 cup avocado or grapeseed oil
  • 1 dropper full of liquid stevia optional

fold-ins:

  • 1 1/2 cups shredded carrots***
  • 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

*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.