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

These carrot muffins are delicious and great for breakfast or for a snack!  Vegan, Gluten-Free, Anti-Candida….oh my!!!

Carrot Muffins

Carrot Breakfast Muffins
makes 12

2 cups shredded carrots
1/2 cup chopped pecans or walnuts (optional)
3/4 cup quinoa flour
1 cup buckwheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
3/4 cup xylitol
1 tsp. cinnamon
1/4 cup flax seeds
3/4 cup water
2 tsp. apple cider vinegar
2 Tbs. coconut oil, melted
1 tsp. vanilla
1 Tbs. lemon juice

Line a muffin tin with unbleached muffin cups and preheat oven to 350 degrees.

Place the flax seeds, water, apple cider vinegar, melted coconut oil, vanilla and lemon juice in a blender and set aside for about 5 – 10 minutes so that the flax seeds start to gel up a bit.

In the meantime mix all of the dry ingredients (except for the shredded carrots and nuts) in a big mixing bowl.  I like to use a whisk to get rid of lumps and mix thoroughly.

Now blend the wet ingredients in the blender for 2 -3 minutes and then pour into the dry ingredients.  Fold in the carrots and nuts (if using).  Place one heaping ice-cream scoop of batter into each muffin cup.  Bake for 25 minutes, or until a toothpick comes out clean.

Enjoy 🙂

(If you have a nut allergy just omit the nuts for a nut-free treat!)

For more information about my personal chef services, click here.



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?



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

Leave a Reply

Your email address will not be published. Required fields are marked *