Wheat Belly Buster: Carrot Flaxseed Muffins

If you need a secret weapon to persuade that person in your household that life without wheat is still worth living, then pull out some of these delicious carrot flaxseed muffins.

While wheat-free, low-carb bread recipes that are included in the Wheat Belly book can be a bit temperamental, muffins tend to be more forgiving due to their smaller size and less variation in internal cooking (a hurdle with wheat-free baking).

The carrots provide beta carotene, the flaxseed provides a near-zero carbohydrate source of fiber to keep your family wheat-free and regular, the pecans provide crunch, and the spices and orange zest provide zing. The optional raisins can add substantial carbohydrates, so add them only when a higher carbohydrate exposure is desired (e.g., to please fussy kids or husband).

If no raisins are used, each muffin will yield approximately 4 grams “net” carbs (i.e., total carbohydrate grams minus indigestible fiber), while adding raisins will increase carb exposure to 9.5 grams per muffin. (Compare this to typical wheat-based muffins that usually provide an incredible 36 to 52 grams “net” carbohydrates per muffin.)

You will need:

2 cups ground almond meal?
2 tablespoons ground flaxseed?
½ teaspoon sea salt?
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup chopped pecans
Sweetener equivalent to ½ cup sugar (e.g., 3 1/2 tablespoons Truvia)
1 cup shredded carrots
2 tablespoons orange zest?
¼ cup sour cream? or coconut milk
2 eggs
1/4 cup walnut, coconut, or extra-light olive oil
Optional: 1/2 cup raisins

Preheat oven to 325º F. Grease muffin tin with oil.

Mix almond meal, flaxseed, salt, baking powder, cinnamon, nutmeg, cloves, pecans, and sweetener in bowl and mix.

Mix in carrots, orange zest, sour cream or coconut milk, eggs, oil, optional raisins and blend ingredients thoroughly.

Spoon mixture into muffin pan (fill each about ½ full). Bake for 40 minutes or until toothpick emerges dry. Cool and remove. Makes 10-12 muffins.

Serve with cream cheese or as is.

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Comments & Feedback...

  1. Lynne Wheeler

    Hello Dr. Davis,
    I found out about your new book Wheat Belly last night while surfing the net. Will be ordering it today. I’ve had intestinal issues for the last few years and just started a low carb eating plan this past week. In your recipe for Carrot Flaxseed Muffins….it does not list how much nutmeg is needed for the recipe. Could you please post how much is needed.
    Thank you,

  2. Bev messner

    I am 5’6″ and weigh 134lbs. My friends call me “that skinny bitch”.
    But I do have arthritis, diverticulitis, and have had 14 surgeries due to torn ligaments and tendons so I decided to try a gluten free diet. I bought a gluten- free cereal thinking it was good for me.It has no gluten but 28grams of carbohydrate including sugar, honey,brown sugar and molasses!!
    I started retaining fluid, headachy, belly cramps and lethargic! That’s when I knew to read the WHOLE label not just the BIG print that says GLUTEN FREE.

  3. DShark

    I made these muffins today with cream cheese frosting (truvia) they were great! Thank you for posting.

  4. Denise

    I’ve been reading several of your recipes, and will be trying them soon. However, I’ve noticed some call for coconut milk. Does this always refer to coconut milk in the can, or the beverage that comes in a carton?

      • Shannon

        I know this is an old thread but just wanted to point out that there are versions of BPA free coconut milk. Native Forest (is also organic) uses only BPA-free cans and Arroy-D (not organic) makes their coconut milk in both cans and cartons. I normally go to an Asian grocer for the cartons as the regular stores rarely carry it.

  5. Sheila

    Dr. Davis,

    I’ve read your book, actually practically inhaled it, and found it to be fascinating. I’ve been off the wheat for a couple of weeks. I’ve noticed my energy level has improved, the itching on my left arm that was really annoying, and my right wrist always ached whenever I put any pressure on it have also subsided. I am a 54 year old female and on bio-identical HRT. I don’t get hungry with this way of eating nd I’ve reduced carbs considerably. However, I have developed a weird taste in my mouth that I can only guess is Keytosis. No one has complained about my breath, but I am curious to know why I would go into a sate of ketosisI am still eating carbs from moderate servings of fruit and one to two servings of starch or whole grain (gf.) I am not diabetic that I know of. Is this something to be concerned about?

    • Dr. Davis

      I’m told they do, Mia. I’ve not tried it myself.

      If you do freeze them, please let us know how they do.

      • Wheatless in Seattle

        I’ve made these muffins several times, and they freeze well. I typically will reheat them in a toaster oven for about 10 minutes at 250 degrees. I suppose they could be defrosted in a microwave, too.

        I made these over the weekend to serve a visiting relative who is NOT wheat-free. She loved them so much, she took some home with her on the train!

        • Dr. Davis

          Terrific, Wheatless!

          Thanks for the feedback. That’s something I had not tried!

  6. Leesa

    I tried these and loved them. The only problem I had was the didn’t rise very much. Are they supposed to?

    • Dr. Davis

      Generating rise in wheat-free baking is a challenge, Leesa.

      You will notice that techniques like 1) whipping egg whites with a bit of cream of tartar, and 2) mixing acid and base to generate CO2 are common techniques to create rise in place of the yeast-gluten process.

  7. Amelia Hodder

    I just discovered this page. I bought Wheat Belly several months ago and about 4 months ago my dietitian said to me “Maybe you should try NOT eating bread or wheat for a few days’ I then told her that about 13 years ago I went off wheat for two years but then became tempted by crusty bread and got hooked again. I decided to take her advice and went off the wheat. I began to feel much better and I am still trying to stay off wheat. So many things have wheat in them it is nearly impossible. I have the Wheat Belly cookbook as well and it does have a lot of great recipes. I was thinking I may throw out or give away my traditional cookbooks as without wheat breads and gravies I am much healthier.
    Someone gave me “information” saying that the modern wheat feeds the world and is still healthy. In my lifetime I can track the changes in the taste of bread. I don’t mean the added flavors but the taste of wheat. I have been tested and do not have Celiac but I do have sensitivity to wheat. Two of my daughters and my grandson and granddaughter have the same problem. I am experimenting with different flours–quinoa, teff, amaranth to see if I can come up with a nice loaf. I don’t like using cornstarch, tapioca and arrowroot –OR white rice flour so it is a problem trying to find good wheat free bread. I mean yeast bread. It is easy to make quick breads without wheat.,

    Thank you Dr. Davis for writing the book and the cookbook, It was badly needed.

  8. RitaB

    I just tried to make these muffins, and although I’m ***fairly*** sure I followed the recipe to the letter, I ended up with an extremely crumbly mixture. What would be the best way to add moisture?

  9. Eve Dubois

    Don’t worry when the batter is kind of thick compared to other muffin recipes. I made the recipe, using coconut milk, and the muffins are delicious!