Carrot Cake Muffins

Carrot Cake Muffins

If you’re curious about The Plant Paradox Cookbook, here’s a sneak peek at Dr. G’s delicious carrot cake muffin recipe – also available in his brand new cookbook (available now.)

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Ingredients:

  • 1 1/4 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 omega-3 or pastured eggs or VeganEggs
  • 1/3 cup MTC oil or avocado oil
  • 2/3 cup unsweetened coconut milk
  • 1/3 cup Swerve (erythritol)
  • 2 teaspoons vanilla
  • 2 large carrots, grated
  • 1/4 cup chopped walnuts
  1. Preheat the oven to 350F. Prepare a muffin tin with cupcake liners and set aside.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a small bowl, combine the oil, coconut milk, swerve, and vanilla.
  4. Whisk the wet ingredients into the dry, then add the grated carrots and walnuts.
  5. Fold to combine.
  6. Portion into the muffin tin, dividing the mixture evenly among 12 cups.
  7. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh five days in the refrigerator or three months in the freezer. Hey there! Today, we’re going to make one of my favorite recipes from my brand new book, The Plant Paradox Cookbook. It’s a versatile recipe that can be enjoyed for breakfast or dessert – carrot cake muffins! These muffins are not only delicious, but they’re also high in protein, low in sugar, and lectin-free. You’ll be happy to know that they’re grain-free and made with healthy ingredients. They’re perfect for those busy mornings when you need a grab-and-go option, and you can even make a batch ahead of time and freeze them. Plus, they’re super easy to make and won’t leave you with a sink full of dishes. All you need to do is mix the dry ingredients, add the wet ingredients and carrots, and then portion the mixture into muffin cups. Pop them in the oven for 12 to 15 minutes, and voila! You’ll have a batch of delicious carrot cake muffins that are perfect for a quick and healthy snack. So if you’re interested in trying out this recipe or exploring more tasty options, be sure to check out The Plant Paradox Cookbook by Dr. Gundry.

Ingredients

  • 1 1/4 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 omega-3 or pastured eggs or VeganEggs
  • 1/3 cup MTC oil or avocado oil
  • 2/3 cup unsweetened coconut milk
  • 1/3 cup Swerve (erythritol)
  • 2 teaspoons vanilla
  • 2 large carrots, grated
  • 1/4 cup chopped walnuts

Instructions

  1. Preheat the oven to 350F. Prepare a muffin tin with cupcake liners and set aside.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a small bowl, combine the oil, coconut milk, swerve, and vanilla.
  4. Whisk the wet ingredients into the dry ingredients.
  5. Add the grated carrots and walnuts.
  6. Fold the mixture to combine.
  7. Portion the mixture into the muffin tin, dividing it evenly among 12 cups.
  8. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  9. Allow the muffins to cool slightly before serving.

Background Story

Inspiration for the recipe

Carrot cake has always been a favorite of mine. However, when I began my journey to improve my health, I realized that traditional carrot cake muffins were often loaded with sugar and unhealthy ingredients. I wanted to create a healthier version that would still satisfy my craving for this delicious treat. And that’s how this recipe came to be.

The motivation behind creating a healthier version of carrot cake muffins

I believe that enjoying food should not mean compromising your health. That’s why I set out to create a grain-free, lectin-free variation of carrot cake that would be just as tasty as the original. By using wholesome ingredients and reducing the sugar content, these muffins provide a healthier alternative to satisfy your sweet tooth.

Benefits

High in protein

These carrot cake muffins are packed with protein, thanks to ingredients like almond flour and eggs. Protein is essential for maintaining muscle mass, supporting digestion, and promoting overall health.

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Low in sugar

Unlike most store-bought carrot cake muffins, which are loaded with sugar, these muffins are sweetened with Swerve (erythritol), a healthier alternative. By reducing the sugar content, you can enjoy the flavors of carrot cake without the negative effects of excessive sugar consumption.

Lectin-free

Lectins are proteins found in certain plants that can be detrimental to our health when consumed in large quantities. By using blanched almond flour and coconut flour as the base for these muffins, we eliminate lectins and make them suitable for those following a lectin-free diet.

Versatility

Suitable for breakfast or dessert

These carrot cake muffins are incredibly versatile and can be enjoyed for breakfast or as a satisfying dessert. Whether you pair them with a cup of coffee in the morning or indulge in one after dinner, they’re sure to satisfy your cravings.

Easy grab-and-go option

Life can get busy, and sometimes we need a quick and convenient option to grab on the go. These muffins are perfect for that. Prepare them ahead of time and store them in an airtight container for a delicious and nutritious snack whenever you need it.

Preparation Time

Quick and easy recipe

One of the greatest things about this recipe is its simplicity. With just a few steps and minimal clean-up required, you can have a batch of fresh, homemade carrot cake muffins in no time. It’s a hassle-free recipe that even beginners can master.

Freezing and Storage

Can be frozen for up to three months

If you want to make a larger batch of these muffins, don’t worry about them going to waste. They can be frozen for up to three months, allowing you to enjoy them whenever you want. Just make sure to store them in an airtight container or freezer bags to maintain their freshness.

Stays fresh for up to five days when stored in an airtight container

If you prefer to enjoy these muffins fresh, they will stay moist and delicious for up to five days when stored in an airtight container. This makes them perfect for meal prep or for enjoying throughout the week.

Recipe Details

More thorough explanation in the Plant Paradox Cookbook

If you want to delve deeper into the recipe and explore more plant-based options, I highly recommend checking out the Plant Paradox Cookbook. In this cookbook, you’ll find a more thorough explanation of the recipe, along with many other delicious and nutritious recipes to incorporate into your daily routine.

Page 96 of the cookbook contains the recipe

To find the exact recipe for these carrot cake muffins, flip to page 96 of the Plant Paradox Cookbook. You’ll find detailed instructions and tips to ensure your muffins turn out perfect every time.

Conclusion

At Dr. Gundry’s Kitchen, our focus is on providing healthy and delicious options for a balanced diet. These carrot cake muffins are a prime example of that. By using wholesome ingredients and reducing the sugar and lectin content, we’ve created a recipe that not only tastes amazing but also supports your health goals.

I encourage you to give this recipe a try and explore the world of plant-based cooking. Discover the incredible flavors and benefits that come with nourishing your body with the right ingredients. And don’t forget to check out the Plant Paradox Cookbook for even more inspiration on your journey to a healthier lifestyle. Happy baking!


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