This recipe if from the Wheat Belly cookbook but I’ve changed a few ingredients, I omitted pecans, nutmeg, cloves and raisins. Next time I’ll reduce the orange zest to 1 tablespoon since I found it over powering. But over all this was a light and fluffy muffin that my whole family enjoyed. Also they freeze well.
1 ½ cups ground almond meal
½ cup ground flaxseed
2 teaspoons ground cinnamon
½ teaspoon sea salt
1 ½ teaspoon baking powder
1 teaspoon pumpkin spice
1 cup shredded carrots
2 tablespoons orange zest
2 eggs, separated
½ cup xylitol
½ cup sour cream or coconut milk
¼ cup coconut oil, butter, melted or or extra-light olive oil
½ cup unsweetened applesauce
¼ teaspoon cream of tartar
Preheat oven to 325º F. Grease muffin tin with oil. I used silicone muffin pan which made 18 muffins instead of 12.
In a large bowl mix almond meal, flaxseed, salt, baking powder, cinnamon and pumpkin spice. Stir in carrots and orange zest.
In a medium bowl, whisk together egg yolks, xylitol, sour cream or coconut milk, , butter or oil, and applesauce, blend ingredients thoroughly.
Using an electric mixer on high, beat egg whites and cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the egg yolk mixture until combined. Fold egg mixture with flour mixture until well combined.
Spoon mixture into muffin pan (fill each about ½ full).
Bake for 40 minutes or until toothpick comes out clean.
Cool and remove from pan and cool completely on rack.
Makes 18 muffins
Fiber: 3.3 g
Carbs: 2 g