Jump Start Your Health with Elizabeth Johnson, RHN

Healthy Carrot Muffins – Allergy Free, Gluten Free, Dairy Free

with adaptations for egg-free, grain-free or autoimmune protocol (AIP) friendly

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Elizabeth focuses on helping women with chronic illness, autoimmune conditions and digestive disorders.

  • “A healthy lifestyle can help you thrive and live a life you love!”

Feeling sick, sluggish, unhappy and stuck can be undone by the right mindset and lifestyle changes. When you’re sick the mountain to climb to health feels impossible.

  • “I’m here to guide, inspire and help you up that mountain, step by step to your healthiest self.”

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Allergy Free, Gluten Free, Dairy Free carrot muffins

Healthy Carrot Muffins – Allergy Free, Gluten Free, Dairy Free

Since spring is here that means it’s the perfect time for carrot muffins. They’re warm, fluffy and have the perfect amount of sweet and spicy goodness. Muffins make the most convenient snack and are great for a breakfast on the go.

If you’re wondering how to make a healthy gluten free flour mix then try reading this post. It breaks down how to make a healthy gluten free flour mix yourself. Making it yourself will save you money and it’s often healthier!

Carrots contain vitamin C, fibre and vitamin A which means they’re good for your immune system, belly and eye sight. You’ll never know that these muffins are full of them!

Cinnamon is packed with anti-inflammatory antioxidants! Its anti-inflammatory properties are so strong that studies have shown that it can help relieve muscle soreness, PMS pains, and other age-related symptoms of pain. Make sure when you’re buying cinnamon to get Ceylon cinnamon as it has more health benefits.

Ingredients 

  • 1¾ cups gluten free all purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 1/2 cups peeled and grated carrots* (that’s potentially a lot of carrots—about 3 large or up to 6 small/medium)
  • ⅓ cup melted coconut oil
  • ½ cup maple syrup
  • 2 eggs, preferably at room temperature or 2/4 cup bananas mashed
  • 1/2 cup coconut cream
  • 1 teaspoon vanilla extract

Directions 

  • Preheat oven to 400 degrees Fahrenheit. Grease 12 cups in a muffin tin with coconut oil or line with muffin liners.
  • In a medium bowl mix together gluten free flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon.
  • In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the coconut cream and vanilla and mix well.
  • Pour the wet ingredients into the dry and mix with a big spoon, then add grated carrots and stir. Divide the batter evenly between the 12 muffin cups.
  • Bake muffins for 25-30 minutes or until a toothpick comes out clean.
  • MAKE IT: Egg free by replacing eggs with 2 flax eggs or 1/4 cup masked banana per egg
  • MAKE IT: Grain free by replacing gluten free all purpose flour with cassava flour
  • MAKE IT: AIP friendly by replacing eggs with 1/4 cup banana per egg and exclude baking powder.

CLICK HERE FOR RECIPE

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Elizabeth Johnson, RHN

Elizabeth Johnson, RHN

About Elizabeth, Holistic Nutritionist

In 2006, when Elizabeth was 15, she developed digestive symptoms after a case of food poisoning while vacationing in Tampa Bay – a hot dog eaten during triple overtime.

For six more years, her health continued to decline, she lost weight and suffered from severe fatigue, anemia, nausea, vomiting, bloating, fainting spells, joint pain and hair loss. At that point, she was finally diagnosed with celiac disease.

In 2014, while her health improved on a gluten-free diet,  her diet of gluten-free processed cookies, pizzas and cakes wasn’t helping her health.

She continued to suffer with many of the same symptoms. After a bad viral infection that lead to viral encephalitis, she was also diagnosed with reactive arthritis. Elizabeth still struggles with ongoing nerve damage and pain on the right side of her body.

Elizabeth decided she had to get serious about restoring her health. She improved her diet, changed her mindset and enrolled in a Holistic Nutrition Diploma program. She discovered first hand how to provide her body with the nourishment it needed and her mind;  positive thoughts. It  transformed her life.

In 2016, Elizabeth graduated with a Diploma in Holistic Nutrition, established Nutritiously Well and started helping others!

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  • *Information and perspectives provided in ‘Jump Start Your Health with Elizabeth Johnson, RHN’ are intended to provide general information, without independent verification on the part of The Celiac Scene for the accuracy of the information provided to it. The information is specifically not intended to be a substitute for medical diagnosis or treatment by your physician or other health care professional. You should always consult your own physician or other health care professionals about any medical questions, diagnosis, or treatment, especially before trying any diet. The Celiac Scene does not accept any liability for any injury, loss or damage incurred by use of or reliance on any content contained herein.