Carrot Breakfast Muffins – Vegan, Gluten-free, Anti-Candida

Carrot Breakfast Muffins – Vegan, Gluten-free, Anti-Candida

These carrot muffins are healthy and delicious.  Using whole ingredients and xylitol to sweeten, they are perfect for those following a sugar-free or candida diet.  Moist yet dense and soft inside, filling and satisfying.  I like to smear mine with some melted Earth Balance butter or tahini butter!

This recipe is:

Vegan
Gluten-Free and
Anti-Candida

As you’ll see the batter is more on the thicker side, which is pretty typical for carrot or zucchini muffins.

Carrot Breakfast Muffins

 

Specialty ingredients for this recipe:

Carrot Breakfast Muffins Recipe

Carrot Breakfast Muffins
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Carrot Breakfast Muffins

Vegan | Gluten-Free | Anti-Candida
Course Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients

Dry:

  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup sweet sourghum flour
  • 3/4 cup xylitol
  • 1/3 cup shredded unsweetened coconut
  • 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
  • 2 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 25 – 30 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 have a nut allergy just omit the nuts!

 

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2 thoughts on “Carrot Breakfast Muffins – Vegan, Gluten-free, Anti-Candida”

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

    Thanks!

    Catherine

    • Hi Catherine!
      Yes, that is exactly how the batter is for this recipe! Did you bake them off? How did they turn out? 🙂

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