pecan cinnamon carrot muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 287.9
  • Total Fat: 16.4 g
  • Cholesterol: 46.5 mg
  • Sodium: 214.2 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.4 g

View full nutritional breakdown of pecan cinnamon carrot muffins calories by ingredient


Introduction

I changed this recipe from Dr. Shepherd's Low FODMAP book. I did not have tapioca flour so I subs. with cassava flour and no cornstarch so used potatoe starch. I also wanted less sugar so instead of 1 cup of brown sugar. I used a quarter of each brown sugar and coconut sugar. I wanted more than 2 small carrots so I opted for 1 cup of shredded carrots. I don't use veg oil anymore so Avocado, EVOO or any other will do. Every thing else is the same with the recipe. The muffins took more time than 12-16 mins so I left in for about 30 to 45 but checked with skewer every 15 minutes. They came out perfect looking, delicious with butter. A very fast breakfast with some milk of choice. I changed this recipe from Dr. Shepherd's Low FODMAP book. I did not have tapioca flour so I subs. with cassava flour and no cornstarch so used potatoe starch. I also wanted less sugar so instead of 1 cup of brown sugar. I used a quarter of each brown sugar and coconut sugar. I wanted more than 2 small carrots so I opted for 1 cup of shredded carrots. I don't use veg oil anymore so Avocado, EVOO or any other will do. Every thing else is the same with the recipe. The muffins took more time than 12-16 mins so I left in for about 30 to 45 but checked with skewer every 15 minutes. They came out perfect looking, delicious with butter. A very fast breakfast with some milk of choice.
Number of Servings: 12

Ingredients

    .75 cup, chopped Pecans
    1 cup Rice flour, white
    8 tbsp cassava flour
    8 tbsp nuts.com Potato Starch
    2 tsp Cinnamon, ground
    1 tsp Baking Soda
    2 tsp Baking Powder
    .25 cup, unpacked Brown Sugar
    12 tsp coconut sugar, Madhava™ Organic (1 t)
    1 tsp Xanthan Gum (by SRHAMM)
    1 cup, grated Carrots, raw
    8 tbsp Chosen Foods Avocado Oil
    3 large Egg, fresh, whole, raw
    .5 cup MILK Farm fresh lactose free (mhrmzi) (by MHRMZI)

Tips

You can substitute 2 cups of whole wheat flour for gluten free flours and omit the xanthan gum.


Directions

Oven 325. Grease or use silicon liners for 12 muffin tins. Sift rice,cassava, flours and potato starch,cinnamon, baking soda/powder,and Xanthan gum in a bowl three times or mix well with a whisk to combine well.
Stir in sugar and pecan. Add the carrots, oil, eggs, milk until just combined with wooden spoon.
Spoon batter into lined muffin tins and smooth the tops. Bake for 30 to 45 but check every 15 min until golden brown. Remove from oven and let cool 10 minutes than transfer to wire rack.
Enjoy!:0)

Serving Size: 12 large muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LAURIE545.