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 Breakfast Muffins
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.
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