If you’re looking for some wheat-free options when it comes to snacks, these muffins work great. The carrots provide beta-carotene, and the flaxseeds offer up a near-zero carbohydrate source of fiber. The pecans give the muffins some crunch, while the spices and orange peel add zing.
- 1½ cup almond meal/flour
- 1 cup chopped pecans
- ½ cup ground golden flaxseeds
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp sea salt
- 1 cup shredded carrots
- 2 Tbsp orange peel
- 2 eggs, separated
- ¼ tsp. liquid stevia
- ½ cup coconut milk
- ¼ cup coconut oil
- ½ cup applesauce
- ¼ tsp cream of tartar
- Preheat oven to 350°F.
- Place paper liners in a 12-cup muffin pan or grease the cups.
- Stir together the almond meal/flour, pecans, flaxseeds, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a large bowl.
- Stir in the carrots and orange peel.
- Whisk together the egg yolks, stevia, coconut milk, oil, and applesauce in a medium bowl.
- Beat the egg whites and cream of tartar with an electric mixer in a large bowl 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.
- Divide batter among the muffin cups, filling each about half full.
- Bake for 40 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
- Cool in the pan on a rack for 5 minutes.
- Remove from the pan and cool completely on the rack.