Wheat-Free Carrot Muffin Recipe

In my many years of testing people for food intolerances, I discovered that the most common inflammation-causing foods include wheat, milk, corn, and refined white sugar. It was rare that someone was intolerant to all gluten – they were mostly intolerant to wheat.

Contact me, Monica Levin - Helping You Tap Into Your Intuition , if you’d like to know if you need to avoid wheat products such that your body can heal naturally. www.MonicaLevin.com

About Wheat-Free Carrot Muffins

Would you like to modify one of your favorite muffin recipes to make it wheat-free? Here are some hints:

·?????? Choose a recipe that doesn’t contain much flour, that way it’s not dependent on the gluten in the flour to rise and use barley flour. For example, recipes that have a lot of eggs or dense muffins that use a lot of carrots, dried fruit, and nuts.

·?????? Refined white sugar is very sweet. Replace the requested amount of refined white sugar with half the amount of organic cane sugar, turbinado, honey, agave syrup, or maple syrup.

Please note that these muffins are wheat-free and not gluten-free because barley has some gluten.

Wheat-Free Carrot Muffin Recipe

These wheat-free carrot muffins are so delicious that I make two dozen at a time! Once cool, freeze them and you’ll have them available for a healthy breakfast or snack.

·?????? 4 cups barley flour

·?????? 2/3 cup raw sugar?????????????????????

·?????? 1 tbsp baking powder

·?????? 1 tsp sea salt

·?????? 2 tsp nutmeg

·?????? 4 cups grated carrots

·?????? 2 apples, peeled, cored and grated

·?????? 2/3 cup currants

·?????? 1 ? cup chopped almonds or walnuts

·?????? 5 eggs?

·?????? ? cups safflower oil

·?????? 4 tsp vanilla extract

Preheat oven to 375oF.

Into a large bowl sift together the flour, raw sugar, baking powder, salt and nutmeg.

Mix the carrots, apples, currants and almonds into the flour mixture.

In a separate bowl beat the eggs, safflower oil, and vanilla extract.? Pour into the flour mixture and mix until moistened.

Fill greased or lined muffin tins and bake for 35 to 40 minutes, or until an inserted toothpick comes out clean.

Cool in the muffin tins for 15 minutes then remove and complete cooling on a wire rack.

Yield:?? two dozen

Additional Recipes

Additional wheat-free recipes can be found in my recipe books which are available through www.MonicaLevin.com and Amazon (see the link on www.MonicaLevin.com).

Follow Up with Me!

What do you think of the wheat-free carrot muffin recipe? Please share your experiences in the comments. What are your tricks to avoid wheat?

Please also refer to my other articles for ideas on eliminating wheat, milk, corn, and refined white sugar from your diet.

Monica Levin - Helping You Tap Into Your Intuition , Holistic Health Consultant www.MonicaLevin.com