Wheat-Free Carrot Muffin

The elimination diet lifestyle change is still moving forward. It has not been the easiest thing I have ever done but all changes take work.  I have never felt more in-tune with my body before. That alone has been amazing!  After about two weeks of listening to my body and focusing on what I am eating, I might have found my trigger WHEAT. The other evening we had pizza (My FAVORITE), I was awake at 4 am scratching rashes on my arms and neck, allergy meds did nothing. I am done with 4 am wake ups…except  to tend to Hudson. 😉

So for the past few days I have been watching my wheat intake while following Paleo….not so difficult since Paleo has a  grain-free mantra. I am hoping for some relief. I purchased a book called “Wheat Belly,” there are many recipes and information about wheat’s’ effects.  The wheat free carrot muffins is in the book referred to above.

Wheat-Free Carrot Muffin

1 1/2 cups almond meal/flour                                           2 tablespoons orange peel

1 cup chopped pecans                                                            1/2 cup raisins (optional)

1/2 cup ground golden flaxseeds                                        2 eggs, separated

2 teaspoons ground cinnamon                                            1/2 cup xylitol or 1/4 teaspoon liquid stevia or to desired sweetness. (I used powdered stevia)

1 1/2 teaspoons baking powder                                           1/2 cup sour cream or coconut milk

1 teaspoon baking soda                                                          1/4 cup coconut oil, extra virgin olive oil, or butter, melted.

1 teaspoon ground nutmeg                                                   1/2 cup applesauce

1/2 teaspoon ground cloves                                                  1/4 teaspoon cream of tartar

1/2 teaspoon salt

1 cup shredded carrots

 

1. Preheat oven to 350. Place paper liners in a 12-cup muffin pan or grease the cups

2. In a large bowl, stir together the almond meal/flour, pecans, flaxseeds, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt. Stir in carrots, orange peel, and raisins (if using).

3. In a medium bowl, whisk together the egg yolks, xylitol or stevia, sour cream or coconut milk, oil or butter, and applsauce.

4. In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until stiff peaks form. Gently fold the beaten whites into the egg yolk mixture until combined. Fold egg mixture into the flour mixture until well combined.

5. Divide batter among the muffin cups, filling each about half full. Bake for 40 minutes, or until wooden pick inserted into center of muffin comes out clean. Cool in the pan on rack for 5 minutes. Remove from pan and cool completely on the rack.

6. ENJOY!!!!!!!!!!!!!!!!!

 

    

I decided to add the cream cheese frosting because…well why not!? I have made cream cheese frosting a billion times before but I will try to give you a the recipe for you to try: 3 tablespoons of melted butter, 2 ounces of softened cream cheese, use a hand mixer to whip the butter and cream cheese, add powdered sugar until its to your liking. Dollop the frosting on top. ENJOY!

Hudson wolfed down one muffin in about point five seconds…….just like his mama…no shame! I hope you give them a try. They are a bit of a pain to put together but completely worth the effort.

 

(Wheat-Free Carrot Muffin, Wheat Belly cook book, Author: William Davis, MD)

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Trackbacks

  1. […] it. I wanted the Mamas to feel special and include the kiddos too. I made paleo banana bread and wheat-free carrot cake muffins from previous posts. My friends little one has celiac both recipes are gluten free which was great […]

  2. […] it. I wanted the Mamas to feel special and include the kiddos too. I made paleo banana bread and wheat-free carrot cake muffins from previous posts. My friends little one has celiac both recipes are gluten free which was great […]

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