Amazing gluten-free, easy-to-digest muffins, rich in protein and flavor! Perfect for breakfast, dinner or as a snack between meals. Works great as part of a natural treatment for Crohn's, Ulcerative colitis (during remission), Gastritis, Diverticulitis, IBS, Sibo as well as for celiac disease, and other digestive disorders.
Ingredients:
2 large grated or finely chopped carrotsת
¼ cup of almond/quinoa flour (can be combined. For low fiber, use almond flour),
¼of a teaspoon of baking powder,
1 teaspoon of cinnamon (optional),
3 eggs.
1 teaspoon of vanilla extract,
1/2 a cup of maple syrup (optional, not recommended for those on a low-carb diet),
¼ cup of coconut oil,
¼ of a teaspoon of Atlantic sea salt,
2 bowls- medium and large.
Instructions:
In a medium bowl, mix the coconut flour, salt, baking powder, and cinnamon.
In a large bowl, mix eggs, oil, maple syrup, and vanilla extract.
Pour the dry ingredients from the medium bowl into the large bowl.
Mix well, and add the carrots.
Grease a muffin tray with oil.
Pour a spoonful of the dough into each hole.
Bake at 180 degrees for about 20 minutes.
Cool down before serving.