CARROT PECAN MUFFINS (OIL-FREE)

These little muffins are oil-free, packed with protein & beta carotene, & yummy!  Have then for breakfast or a snack.  The recipe was inspired by a recipe for carrot-pecan muffins in my Readers’ Digest Live Longer Cookbook.  This recipe is NOT sweet, which makes it a great breakfast option.  
If you prefer a sweet muffin, use more brown sugar!

INGREDIENTS

Yield = 12 muffins

1/3 cup	Currants or raisins
1	Lemon or orange, juiced & ½ zested (to yield ¼ cup juice)
1 tsp	Honey
¾ cup	Spelt flour*
¾ cup	Oat flour (grind old fashioned oats if you don’t have oat flour/bran)*
¾ cup	Millet flour*
2 tsp	Baking powder
1 tsp	Baking soda
½ tsp	Salt
¼ tsp	Nutmeg
¾ cup	Plain yogurt
2 Tbsp	Brown Sugar
2	Eggs
1 tsp	Vanilla
2-3	Medium sized carrots, shredded
2 Tbsp	Diced pecans

*Use whatever flour blend you like. I plan to only use oat & spelt flour next time.

PREPARATION

1.  Preheat the oven to 400 degrees Fahrenheit.  Insert paper muffin cups into a 12-muffin tin.

2.  Soak the currants in the lemon juice, zest, & honey for 15min

3.  Mix the flours (oat, spelt, & millet), salt, baking powder, baking soda, salt, & nutmeg in a medium sized bowl. 

4.  In a large bowl, mix the yogurt, eggs, brown sugar, & vanilla.  Add the carrots, & the currant/lemon juice mixture.  Mix well.

5.  Add the dry ingredients to the wet ingredients.  Mix just to combine them; do not over mix. 

6.  Spoon ¼ cup of the batter into each muffin cup.  Top with the pecans.  Bake 18-20 minutes or until an inserted toothpick comes out clean & dry.  

Enjoy!

YOU MIGHT ALSO LIKE 

These other breakfast breads/muffins

YOU DON’T HAVE A ZESTER OR JUICER? 

See this post for substitution ideas

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Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.

Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."