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.

Servings: 12