Clean Baking: Carrot Cake Muffins

carrotcake

Happy Easter! Easter has to be one of the top, if not the most, sugar saturated holidays. Peeps, Cadbury Eggs, Reese’s…the list of the artificially sweetened treats goes on and on. It seems like it’s unavoidable. But, there are ways to indulge in a healthy way. That’s where these little delights come in. 

Yields: 12 muffins

Tools Needed: 6 cup muffin tin, Food Processor or mixer

Ingredients: 2 cups Whole Wheat Flour, 1/2 cup Coconut Oil, 2 cups Organic Sugar, 1 Egg, 2 Large Carrots, 1 teaspoon Baking Powder, 3 teaspoons of Cinnamon, 1 teaspoon Nutmeg, 1 teaspoon Ginger, 1 teaspoon Salt, 1/4 cup of Almond Milk

Batter: Mix together dry ingredients. Cut carrots in 1 inch segments. Boil until soft (about 20 minutes). After giving the carrots a few minutes to cool, place them in processor with oil and almond milk until smooth. Add carrot/oil with dry ingredient mixture and mix in egg until no lumps remain.

Bake: Spoon mixture into tins. Do NOT exceed the levels of each tin. The muffins will, of course, rise. Bake for about 30 minutes at 360°. Let cool for 10 minutes.

These muffins are flavorful, filling, and anything but dry. Not only do they make a great desert, but also a quick go-to for breakfast during a busy week.

 

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