Tuesday, March 27, 2018
These carrot cake muffins make a fun breakfast or snack on the go, but you can also frost them like cupcakes to make a festive Easter treat! They’re gluten-free and have no added refined sugar, but are super moist and delicious. I can’t wait to bake another batch… they don’t last long in my house!
These Carrot Cake Muffins are a great replacement for those heavily processed carrot cakes found in supermarket bakeries, which are loaded with sugar and additives.
For example, this is what you’ll find in the Carrot Cake from Walmart’s bakery…
Sugar, Carrots, Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum), Bleached Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Vegetable Shortening (Palm Oil, Soybean Oil, Mono- And Diglycerides, Polysorbate 60, TBHQ and Citric Acid, Eggs, Pineapple, Pecans, Raisins, Semi-Sweet Chocolate (Sugar, Chocolate Liquor, Cocoa Butter, Butter Oil, Soy Lecithin, Vanillin, an Artificial Flavor), Modified Food Starch, Baking Soda, Cinnamon, Natural And Artificial Flavors, Salt, Baking Powder (Corn Starch, Bicarbonate of Soda, Sodium Aluminum Sulfate, Acid Phosphate of Calcium), White Syrup (White Syrup (Corn Syrup, Water, Fructose, Natural And Artificial Flavor, Salt, Potassium Sorbate, Natural Color (Glycerine Nd Beta Carotene), Yellow 5, Yellow 6.
Yikes. It’s really not worth your health to buy pre-made cakes like that.
I like to use organic oat flour in my baking and it’s perfect in these muffins!
Oat flour is unrefined, full of fiber and compounds that help to reduce inflammation in the body. Oat flour is made from just 100% whole oats. In fact, if you can’t find oat flour at the store you can make your own by placing organic rolled oats in a food processor and pulsing until it has become a “flour-like” consistency. I also use almond flour in these muffins, but if you want the recipe to be nut-free, you can omit the almond flour and increase the oat flour to 2½ cups. They’ll be just as delicious!
Here are the step-by-step directions for making my Carrot Cake Muffins…
To get started, turn your oven on to preheat up to 350 degrees and get out a large mixing bowl. Add all the dry ingredients to the bowl (oat flour, almond flour, baking soda, baking powder, sea salt, and ground cinnamon) and whisk it all together until well combined…
Pull out a smaller mixing bowl and crack in one pastured egg. Or, you can use a “flax egg” to make it vegan. Simply mix together one tablespoon organic ground flaxseed with three tablespoons water (Let it sit for 15 minutes to thicken before using.)
Whisk in one mashed banana, half a cup of maple syrup, 3/4 cup almond or coconut milk, and 1 1/2 teaspoons of vanilla extract. One quick way I use to mash the banana is by breaking it into chunks and placing it in a measuring cup. I then use a whisk to mash the banana down. Mix it all together well…
Pour the wet ingredients into the bowl with the dry ingredients and mix gently, just until combined…
Take about three medium sized carrots and shred them until you have 1¼ cups. Fold the carrots into the batter…
Line a cupcake pan with liners and fill each cup until it’s about three-quarters of the way full…
Before I stuck them in the oven I topped each muffin with shredded coconut and pecans, but you can use any toppings you like. You can make a homemade streusel or top with cream cheese frosting after baking for a more decadent dessert.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. I know once you smell ’em, you’re gonna be excited to take a bite, but it is best to let these muffins sit for a little while after taking out of the oven to cool completely so they don’t fall apart… don’t say I didn’t warn ya!
Food Babe's Carrot Cake Muffins
Author: Food Babe
- 1½ cups oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 egg
- 1 banana, peeled and mashed
- ½ cup maple syrup
- ¾ cup almond or coconut milk
- 1½ teaspoons vanilla extract
- 1¼ cup shredded carrots
- Optional toppings: shredded coconut, chopped nuts
- Heat the oven to 350 degrees.
- In a bowl, add the dry ingredients and whisk to combine.
- In a separate bowl mix together the egg, banana, maple syrup, milk and vanilla.
- Pour the wet ingredients into the dry and mix gently until combined. Fold in the carrots.
- Line a cupcake pan with liners and fill until ¾ full. Top with shredded coconut or chopped nuts, if using. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Enjoy!
**Please choose all organic ingredients if possible.**
Are you going to enjoy these muffins for breakfast or frost them for a treat? Let me know in the comments! And, please share this recipe with your loved ones.
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Hi, guys! Happy Tuesday! I hope your week is off to a wonderful start! 🙂
This morning started bright and early at 4:45 AM. Instead of hitting the gym, I broke out my laptop and immediately got to work. Monday totally got away from me, so I attempted to make up for lost time. Holy inbox madness!
Quinn actually “slept in” until 6:45 AM, so I managed to sneak in a solid 2 hours of work before he woke up. Not too shabby! Once he was awake, I got us ready for the day, which, of course, always includes some sort of shenanigans. Please note his new favorite way to go down the basement stairs – hopping off the side! 🙂
CrossFit was fun this morning. We started with Clean + Jerks. I worked my way up to #115 for the set of 5, and it surprisingly didn’t feel terrible. After messing up my back in December, I’ve taken it easy, but I’m slowly but surely starting to feel like my old self again in workouts.
I finished the WOD in 11:55, but, man, my HSPUs were ugly. They’re just not a movement I can do well. I started with one mat, moved to two mats, and then ended up doing Tiger Push-Ups for the rest of the reps. My arms were totally dead, but, honestly, the HSPUs were just not happening for me. Maybe getting them will be my goal for 2018, too? Apparently, I failed at achieving them in 2017! Oh, well. I’m just here to work out.
After CrossFit, I swung by Coffee Shack for an iced coffee because we were all out at home and there was no way I was making it through the day on a single mini iced coffee. (My first of the day was a half pour with collagen and chocolate peanut milk.)
Important notices from Coffee Shack:
I snagged a donut sample while there. I mean, I needed carbs to refuel, right? 🙂
After that, I stopped by the post office to mail a bunch of goodies from my spring Beautycounter promo. FYI: It’s going on until the end of the month! 🙂
I arrived home to Murphy doing what he does best: Crushing the pillows on “his couch.” Well, technically, it’s a love seat, but its cushions are most definitely crushed.
This love seat has been through so much over years. Mal and I originally got it off Craigslist when we moved into our first apartment back in 2007. It actually came with a matching couch, and they were practically brand new.
The guy who sold them to us said they were only two months old, and the only reason he was selling them was because he and his girlfriend broke up. Hey, it was bad for them, but good for us! But I remember thinking maybe the set was bad luck, but 11 years later, the love seat is still kicking and has brought our family, especially Murphy, a whole lot of joy!
But, at the end of the day, the pug couch is absolutely disgusting. It’s typically covered in fur, smells bad, and the cushions are destroyed beyond repair. #puglife
Well, ok, we’re softies and just want our dog to be happy, so we’re in the market for another couch-like piece of furniture, so Murphy can still have “his spot” to continue his daily neighborhood watch. But, this time, we want to find a couch that’s easily cleanable (maybe leather?) or perhaps a wooden bench for the space. Even though Murphy’s barking drives us crazy sometimes, we still want him to be able to look at the window since he enjoys it so much.
Question of the Day
Any recommendations for us? Do you have an awesome couch or bench that might work for the space?
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This is the lemon cream hummus of your dreams. Bright, lemony, creamy, and a touch sweet. The star ingredients are lots of lemon, a few tablespoons of cream cheese, and honey!
I like my hummus heavy on the lemon and tahini. That combination of flavors reminds of me the best lemon tahini salad dressing they used to serve at Lu-e-g’s in my hometown when I was in high school. I gotta think of a way to replicate that dressing. Bring on all the lemons!
This is my trick for zesting and juicing. I use a wide microplane and zest on one side, then flip it over and juice through the other, catching all the seeds. (Here’s the new generation of the one I have.)
It’s wide enough to catch all the seeds, so you don’t have to fish them out of the lemon cream hummus or a bowl.
If you enjoy having raw garlic breath, feel free to use a clove or two of crushed raw garlic here. I prefer to use garlic powder because my breath stays nice and fresh.
The cream cheese is somewhat optional, but I do think it adds a creamier texture. Without it, use a little more tahini or oil.
I also love to add some warm water to my hummus, as I think it really helps smooth out the texture.
I smeared the hummus onto a bagel, topped with arugula, a squeeze of lemon, and drizzled with a bit more honey. A divine sweet-savory combination.
Lemon Cream Hummus
Yield 2 cups
- 2 lemons, zested and juiced
- 2 can garbanzo beans, drained and rinsed
- 1/2 cup tahini
- 1/4 cup olive oil
- 1/4 cup water
- 2 tbsp cream cheese
- 1.5 tbsp honey
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- Fresh pepper to taste
Blend everything together in a food processor. Easy peasy!
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These clean eating lavender chocolate chip tea biscuits are perfect for a spring morning brunch!
Easter is just around the corner and I find myself searching for recipes I can share with friends and… Read more →
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