Carrot Almond Flour Muffins: gluten & grain free and naturally low sugar

Muffins can be one of the least healthy foods we eat.  Many of us are tricked by the words "blueberry", "pumpkin" or "7 grain" but in reality, muffins generally have a LOT of sugar and aren't so nourishing.  The Bountiful Blueberry Muffin from Starbucks, for example, has 55g of refined carbohydrates including 29 grams of sugar (that's over 7 tsp).  I've talked about sugar and carbohydrates in posts here and here and if you've read those posts, you know that Americans (and especially most children) are getting way too much sugar and that sugar is now thought to be a major (if not THE major) contributor to diseases from heart disease to diabetes and the inflammatory process behind those and many other issues.

These simple and delicious Carrot Almond Flour Muffins (adapted from The Sweet Beet) that my 4 year old and I made this morning are a great family-friendly healthy muffin.  Sam has had 3 today and said they are "super yummy" and he's a tough critic these days!

Carrot Almond Flour Muffins:
2 cups almond flour (I get this from the bulk section at Whole Foods for about $1.50/cup)
1 tsp baking soda
1 tsp cinnamon
1 egg
1 cup grated carrot
1/2 ripe banana
1/3 cup melted grass-fed butter or coconut oil
2-3 Tbsp real maple syrup or honey (we used honey)
2 Tbsp water

Mix the dry ingredients and wet separately, then pour the wet into the dry and stir to combine.  Grease the muffin tins and cook at 375 for 15-20 minutes.

This recipe makes about 9 muffins, each with less than 4 grams of sugar per serving and zero refined anything!  They would make a great breakfast or snack on-the-go.


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