What if I asked you to make me breakfast? It couldn’t be that hard, right? Here are the guidelines: it must be grain-free, egg-free, dairy-free, corn-free, fruit-free, soy-free, no refined sugars, low sulfur. Have you thought of anything yet? I am waiting…
When I first started following a modified version of the SIBO specific food guide, I completely gave up the idea of breakfast and began to see all of my meals as equal. At first, I felt empowered that I did not have to eat a sugary treat for breakfast, but eventually I found myself dreading eating breakfast or constantly being late because it took too much time to prepare my dinner-like meals.
I decided that I had to find a happy medium. I created these Spiced Carrot Muffins as a convenient option for a SIBO-friendly breakfast. They are very minimally sweetened (only 1 teaspoon of maple syrup or honey per muffin) and that makes me feel good about serving them for the most important meal of the day. To make a complete meal, I like to serve my muffin warm with ghee or butter alongside a glass of almond milk and a turkey sausage. To turn this recipe into a dessert, I recommend serving with homemade frosting or adding chocolate chips.
- muffin tin
- 9 large baking cups
- medium-sized mixing bowl & small mixing bowl
- measuring spoons & cups
- spoon for stirring
- 1.5 cups almond flour
- 2 teaspoons baking powder (for paleo: ½ teaspoon baking soda + 1 Tablespoon lemon juice or vinegar)
- 1.5 teaspoons ground cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup carrots, grated
- 3 Tablespoons coconut oil, melted
- 3 Tablepsoons maple syrup or melted honey
- 1.5 flax "eggs" (1.5 Tablespoons of ground flax meal + 4.5 Tablespoons water)
- 1.5 teaspoons pure vanilla extract
- Preheat oven to 350 degrees.
- In a small bowl, combine flax seed and water. Set aside.
- In the large mixing bowl, add dry ingredients: almond flour, baking powder, cinnamon, sea salt, nutmeg, and cloves.
- Add carrot, melted coconut oil, sweetener, and vanilla extract to the flax egg mixture. Stir to combine.
- Fold wet ingredients into dry ingredients until well combined.
- Line muffin tin with baking cups. Transfer equal amounts of batter into each of the 9 baking cups.
- Bake for 35-40 minutes or until edges brown slightly and a fork can be inserted and come out clean.
- Serve warm. Consider topping with butter, ghee, and/or honey.