Dr. Gundry’s Carrot Cake Muffins Recipe (Lectin-free)

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Dr. Gundry’s Carrot Cake Muffins Recipe (Lectin-free)

Gundry MD Team

July 23, 2018

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Is there anything more tantalizing than the sweetly spiced aroma of piping hot carrot cake in the oven? Yes… the scrumptious taste of warm carrot cake just out of the oven. Don’t you agree?

The problem is, most recipes for carrot cake are full of sugar and butter – or worse, canola oil…

But this Gundry-approved recipe for carrot cake muffins is sugar-free and packed with healthy fats. And you can make a big batch of these muffins and freeze half of them — that way, you’ve got the perfect breakfast, or snack, on-hand anytime. Just defrost in the microwave for 30 seconds, and enjoy! This is a delicious dr gundry breakfast.

After you enjoy this recipe check out our lectin free coconut almond flour muffins.

Table of Contents

•So, why are these muffins so good for you?

•Carrots

•Unsweetened Coconut Milk

•Dr. Gundry’s Homemade Carrot Cake Muffins

•What You’ll Need:

•What To Do:

•In The End…

So, why are these muffins so good for you?

Well, let’s start with the carrots…

Carrots

The carrot is one of the most important root vegetables found anywhere in the world. That’s because it’s rich in bioactive compounds, like carotenoids, and full of dietary fibers. Not only that, but carrots have pretty significant levels of several other health-promoting properties.

For instance, the carrot is a major source of natural antioxidants, which means it can do a lot to help you battle free radical damage.¹

But carrots are known for other health benefits, as well. For instance, when you were a kid, you probably heard that eating a good amount of carrots would help you see better. And according to a recent study, a higher carrot intake may indeed protect against difficulty in seeing at night.²

Furthermore, carrots contain quite a bit of vitamin C, which can help boost your immune system and assist in the prevention of various diseases. Vitamin C can even help reduce the severity of a cold – and the length of time it may last.³

So, why wouldn’t you want to add carrot to your cake? Plus, carrots naturally sweeten your meals and dishes. So, there’s no need to add a handful of sugar… just add carrots.

Unsweetened Coconut Milk

Another powerhouse ingredient here is the unsweetened milk of the coconut. Coconut milk plays an important part in Southeast Asian cuisine, where it’s not just consumed as a beverage, but it’s also used as an ingredient in a number of sweet recipes.

Now, coconut milk has a high good-fat content, and it can really give body to a dish. It’s also quite nutrient dense and is an excellent source of fiber.

Of course, coconut milk is rich in vitamins and minerals, like –

Iron
Calcium
Potassium
Magnesium
Zinc
Vitamin C
Vitamin E

But did you also know that the use of coconut milk has also been associated with anti-microbial, anti-bacterial, and antiviral health benefits? Coconut milk can also help with digestion, as well as skin nourishment. And it even has cooling properties.⁴

Now that you know all of the great benefits carrots and coconut milk have to offer, are you ready to get baking? The sooner you bake, the sooner you feast.

Dr. Gundry’s Homemade Carrot Cake Muffins

Makes 12 muffins

What You’ll Need:

1¼ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¹∕₈ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 omega-3 or pastured eggs or EnerG Egg Replacer
¹∕₃ cup MCT oil or avocado oil
²∕₃ cup unsweetened coconut milk
¹∕₃ cup Swerve (erythritol)
2 teaspoons vanilla
2 large carrots, grated
¼ cup chopped walnuts

What To Do:

1. Preheat the oven to 350°F. 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 eggs, oil, coconut milk, Swerve, and vanilla.
4. Whisk the wet ingredients into the dry ones, then add the grated carrots and the 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 the muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh for 5 days in the refrigerator (or 3 months in the freezer).

In The End…

You’ll have a treat that can feed you, and your friends or family, for days. You can also play with the recipe by adding extra cinnamon or nutmeg – it’s up to you how spicy-sweet you make these delicious muffins.

Bake More Gundry-Approved Cakes:
Dr. Gundry’s Lectin-Free Lemon Poppy Coffee Cake
Dr. G’s Delicious Lectin-Free Chocolate Cake Recipe
Dr. Gundry’s Lectin-Free Muffin Recipe (it’s easy and good for your gut!)

Sources
1.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550877/
2.https://www.ncbi.nlm.nih.gov/pubmed/10484191
3.https://www.medicalnewstoday.com/articles/270191.php
4.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5069255/

Previous Article Dr. Gundry’s Lectin-Free “Potato” Salad Recipe

Next Article Dr. Gundry’s Cassava Waffles Recipe (Lectin-free)

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