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.