Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2011-09-02
Buster: Carrot Flaxseed Muffins
If you need a secret weapon to persuade that
person in your household that life without wheat is still worth living,
then pull out some of these delicious carrot flaxseed muffins.
While wheat-free, low-carb bread recipes that are
included in the Wheat Belly book can be a bit temperamental, muffins tend
to be more forgiving due to their smaller size and less variation in
internal cooking (a hurdle with wheat-free baking).
The carrots provide beta carotene, the flaxseed
provides a near-zero carbohydrate source of fiber to keep your family
wheat-free and regular, the pecans provide crunch, and the spices and
orange zest provide zing. The optional raisins can add substantial
carbohydrates, so add them only when a higher carbohydrate exposure is
desired (e.g., to please fussy kids or husband).
If no raisins are used, each muffin will yield
approximately 4 grams “net” carbs (i.e., total
carbohydrate grams minus indigestible fiber), while adding raisins
will increase carb exposure to 9.5 grams per muffin. (Compare
this to typical wheat-based muffins that usually provide an incredible
36 to 52 grams “net” carbohydrates per muffin.)
You will need:
2 cups ground almond meal
2 tablespoons ground flaxseed
½ teaspoon sea salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup chopped pecans
Sweetener equivalent to ½ cup sugar (e.g., 3½ tablespoons Truvia)
1 cup shredded carrots
2 tablespoons orange zest
¼ cup sour cream or coconut milk
¼ cup walnut, coconut, or extra-light olive oil
Optional: ½ cup raisins
Preheat oven to 325°F. Grease muffin tin with oil.
Mix almond meal, flaxseed, salt, baking powder,
cinnamon, nutmeg, cloves, pecans, and sweetener in bowl and mix.
Mix in carrots, orange zest, sour cream or
coconut milk, eggs, oil, optional raisins and blend ingredients thoroughly.
Spoon mixture into muffin pan (fill each about
½ full). Bake for 40 minutes or until toothpick emerges
dry. Cool and remove. Makes 10-12 muffins.
Serve with cream cheese or as is.