Gluten Free Carrot Pecan Muffins are the perfect homemade treat for the spring & Easter season! They’re soft, moist and filled with flavourful spices like cinnamon and nutmeg. These muffins are made with simple and natural ingredients like almond flour, carrots, eggs, coconut oil, pecans & maple syrup, so you can feel good about enjoying them!
DID YOU KNOW? Carrots are rich in beta carotene, which your body converts into vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function.
However, beta-carotene is a fat soluble nutrient that needs to be coated in fat for greatest absorption. In addition, the absorption rate is better (up to 6.5-fold) if the carrots are cooked vs. raw.
Lastly, opt for whole carrots vs. baby carrots. Baby carrots are misshapen mature carrots that have been shaved down to a smaller more uniform size. The outer part that’s thrown away is much more nutritious than the inner core. The greatest concentration of nutrients is in the skin and the tissue right below it. When you remove the outer portion of the carrots, you also remove on-third of its phytonutrients.
So, to get the most health benefits from carrots, buy them whole then cook (sauté, steam, bake) them in a high-quality fat like avocado oil, coconut oil or olive oil.
Boost your beta-carotene intake by adding carrots to your homemade healthy treats. Try these yummy Carrot Pecan Muffins. They’re perfect for the Easter and Spring season!
What you need for Gluten Free Carrot Pecan Muffins:
Gluten Free Carrot Pecan Muffins are the perfect homemade treat for the spring & Easter season! They're soft, moist and filled with flavourful spices like cinnamon and nutmeg. These muffins are made with simple and natural ingredients like almond flour, carrots, eggs, coconut oil, pecans & maple syrup, so you can feel good about enjoying them!
1cupfinely shredded carrots, I used a food processor for this
1/2cupchopped pecans
Instructions
Preheat oven to 350F and place liners in muffin tray.
In a large mixing bowl, whisk almond flour, cinnamon, nutmeg, baking soda and salt.
Mix in eggs, oil, and maple syrup.
Stir in the shredded carrots and chopped pecans.
Distribute batter evenly in the muffin tray.
Bake for 20 minutes. Let cool before removing from tin. Store in an airtight container in the refrigerator for up to a week or store in the freezer for longer.
Notes
TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.
Scrambled Eggs with Kale Pesto is an energizing breakfast recipe you’ve got to try! Made with a few simple & wholesome ingredients like eggs, kale & shallots. You’ll fall in love with this easy paleo, low-carb & keto egg recipe!
You’ve probably heard that eating cholesterol and saturated fat raises cholesterol levels in the blood, BUT did you know that more recent (and better) research doesn’t support this hypothesis.
“Well-designed cholesterol feeding studies (where they feed volunteers 2-4 eggs a day and measure their cholesterol) show that dietary cholesterol has very little impact on blood cholesterol levels in about 75% of the population. The remaining 25% of the population are referred to as “hyper-responders”. In this group, dietary cholesterol does modestly increase both LDL (“bad cholesterol” and HDL (“good cholesterol”), but it does not affect the ratio of LDL to HDL or increase the risk of heart disease.
In other words, eating cholesterol isn’t going to give you a heart attack. You can ditch the egg-white omelettes and start eating yolks again. That’s a good thing, since all of the13 essential nutrients eggs contain are found in the yolk. Egg yolks are an especially good source of choline, a B-vitamin that plays important roles in everything from neurotransmitter production to detoxification to maintenance of healthy cells.”
Get more choline & nutrient-rich egg yolks into your diet with this delicious Scrambled Eggs with Kale Pesto breakfast.
Scrambled Eggs with Kale Pesto is an energizing breakfast recipe you've got to try! Made with a few simple & wholesome ingredients like eggs, kale & shallots. You'll fall in love with this easy paleo, low-carb & keto egg recipe!
Grain Free Oatmeal is the perfect way to start your day! It’s made with wholesome ingredients like nuts, eggs, banana & spices, making it low-carb, keto & paleo. This breakfast dish will leaving you feeling satisfied and energized!
If you’re looking for a warm and comforting breakfast with whole food ingredients, I highly recommend this grain free oatmeal (a.k.a. “NOatmeal).
It’s packed with healthy fats from raw nuts and contains whole eggs which gives your body the protein and fuel it needs to conquer the day! This nutrient-dense “NOatmeal” will leave you feeling satisfied and fueled for hours.
A great recipe for those following a paleo, low-carb or keto lifestyle.
The BF and I usually save “NOatmeal” for the weekend since it takes a bit of time to prepare. BUT if you want to incorporate it into your work week, make a batch ahead of time and store it in an air-tight container in the fridge. I suggest eating it within 4 days.
Grain Free Oatmeal is the perfect way to start your day! It's made with wholesome ingredients like nuts, eggs, banana & spices, making it low-carb, keto & paleo. This breakfast dish will leaving you feeling satisfied and energized!
Fried Eggs on Vegetable “Rice” is the perfect wholesome and nutrient-packed breakfast! Vegetable “rice” is the perfect base to soak up golden and runny egg yolks. Give this hearty paleo & keto breakfast dish a try!
When I started a gluten and grain free diet, fried eggs just weren’t the same because I missed soaking up runny yolks with bread.
Not only are egg yolks super yummy, but the yolk is also the most nutritious part of an egg – and some would argue that the yolk is what makes the egg one of the most nutrient-dense foods out there.
So, me needing runny egg yolks in my life has lead to this delightful egg breakfast that soaks up the yolk just like bread, BUT way healthier!
For this recipe I used leftover Vegetable “Rice” that I made earlier in the week, which meant breakfast was served within 5-minutes since all I had to do was fry some eggs.
Give this nutrient-packed breakfast a try. You won’t be disappointed – and you definitely won’t miss bread. You’ll get all the satisfaction you need from Vegetable “Rice” soaked in egg yolks!
TIP: Look for free-range or pastured eggs in your grocery store. Free range and pastured hens are allowed to roam, wander, perch and have a good quality of life, which makes a difference in the quality of their eggs. Theses eggs are a much better option to ensure food safety & a high nutrient profile, and support ethical farming practices.
Fried Eggs on Vegetable "Rice" is the perfect wholesome and nutrient-packed breakfast! Vegetable "rice" is the perfect base to soak up golden and runny egg yolks. Give this hearty paleo & keto breakfast dish a try!
If using leftover Vegetable "Rice", remove from fridge and warm it up on the stove. You can also serve the vegetable "rice" cold or at room temperature, it doesn't need to be heated.
Once the Vegetable "Rice" is ready, fry eggs in avocado oil and sprinkle with turmeric, parsley, salt and pepper while cooking. I suggest cooking the eggs sunny side up.
Place Vegetable "Rice" on a plate and top with fried eggs.
My favourite part ... let those golden yolks run into the Vegetable "Rice" and enjoy!
Nutty “NOatmeal” with Blueberries is the perfect way to start your day! This grain free oatmeal is made from nuts, seeds, eggs, banana & warming spices, making it low-carb, keto & paleo. This breakfast dish will leaving you feeling satisfied and energized!
Relationship FAQ …
Q: “When did you know that your boyfriend was a keeper?”
A: “When he made me “NOatmeal” :)”
That’s right, my man makes me “NOatmeal” — and a mean latte to go with it!
I’m uncertain if it’s the act of him preparing ME breakfast (in his butt accentuating track pants) that melts my insides OR if it’s simply that his grain free oatmeal is so damn good. Whatever it is, I die and go to heaven almost every Sunday morning.
You might be wondering – “What the heck is “NOatmeal”?”
Basically, it’s oatmeal with no oats. So if you’re following a grain free, paleo, low-carb or keto diet, this recipe would be a great alternative for you.
What you need for this Nutty “NOatmeal” with Blueberries …
Nutty "NOatmeal" with Blueberries is the perfect way to start your day! This grain free oatmeal is made from nuts, seeds, eggs, banana & warming spices, making it low-carb, keto & paleo. This breakfast dish will leaving you feeling satisfied and energized!
1/4cupunsweetened coconut or almond milk, (omit if soaking nuts & seeds overnight)
1banana
1tbspalmond butter
1/2cupblueberries
Instructions
Soak nuts and seeds in a jar of water overnight. Drain and rinse thoroughly before use.
Put nuts & seeds and spices into food processor and process until everything is roughly ground.
Add eggs, banana, almond butter (and nut milk, if you didn't soak the nuts & seeds) to the food processor and continue to process until everything combines.
Add mixture into a small saucepan and turn heat to medium-low heat.
Cook until the mixture thickens (~5-minutes), stirring regularly so "NOatmeal" doesn’t stick to the bottom of the pan.
Transfer to a small bowl, top with fresh blueberries and enjoy!
Notes
*Soak nuts and seeds in a jar of water overnight to help make them easier to digest. Drain and rinse thoroughly before use. If you do not soak the nuts and seeds, you will need to use 1/4 cup nut milk in the recipe.
Chocolate Chunk Banana Muffins are soft, moist & full of delicious and natural flavour! They’re packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas, so they’ll keep you on track with your health and weight loss goals. Paleo friendly and free of gluten, grains & dairy.
Five reasons to love this chocolate chunk banana muffin recipe …
These muffins are easy to make with basic & wholesome ingredients. Only one bowl (or food processor) required!
They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
They’re naturally sweetened with banana, rather than loaded with refined sugar or artificial sweeteners.
These muffins will warm your soul and taste even better with your morning coffee or espresso!
They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round.
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round. These muffins are soft, moist & full of delicious and natural flavour! They're packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas. Paleo friendly and free of gluten, grains & dairy.
1/2dark chocolate bar, 85% or higher, chopped into chunks
Instructions
Preheat oven to 350. Grease muffin tin with coconut oil or use liners.
Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed. (TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one)
Add chocolate chunks into the batter and mix (save some to add on top).
Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.
Bake for 18-20 minutes. Let cool before removing from tray.
Notes
*Substitute with 4 flax eggs or 4 chia eggs for egg free version:
1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg
TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
