Carrot Cake Muffins
Eating a healthy diet that consists of whole foods does not need to be boring or bland. It also doesn’t mean you can’t eat your favourite treats anymore either. I like making healthier versions of my favourite foods by using whole food ingredients. Remember that eating healthy is a lifestyle and like anything the longer you stick with it the more benefits you’ll notice over time. By slowly crowding out the processed, refined foods with good, quality real food, you’ll begin to notice changes and improvements in your overall health.
It could be better blood sugar balance throughout the day, giving you lasting energy. Improved sleep and waking up refreshed. Decreased cravings for junk food and sweets. A clearer complexion, improved mood and regularity in the bathroom! All these things will make you feel your best and day to day life gets easier and more enjoyable when you don’t have to struggle with nagging health issues. That being said, everyone is different and you need to figure out what works for you.
Sometimes there’s so much information out there that it can be overwhelming. And often times that information contradicts each other. Should you eat vegan or maybe paleo is better? Is dairy okay and what about grains? Is sugar the devil or can I consume natural sweeteners like maple syrup and raw honey? Well if you’re confused, know this: biochemical individuality means that we each have our own personal way of eating that works best for us. It may take some trial and error to figure this out but only you can know what works for your body and what doesn’t. Understand that this can also change during different periods of your life. A holistic nutritionist can help guide you to figure out what works for you by thoroughly assessing your health complaints, symptoms, lifestyle and current diet.
I used coconut sugar to make these, which I’ve actually never baked with before. It contains trace minerals which help the body metabolize it so it doesn’t deplete your body of these minerals. It is supposed to be low glycemic but obviously it’s still going to have an affect on your blood sugar. It’s a good replacement for white table sugar and brown sugar (table sugar with molasses) in baking, when you can’t use a liquid sweetener (like maple syrup or raw honey). Now go make these muffins and eat them hot out of the oven with lots of ghee or butter!
- 1 c almond flour
- 1/4 c coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/3 c coconut sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/2 c almond/coconut milk
- 1/4 c coconut oil, melted
- 1 1/2 c carrots, shredded
- 1/3 c medjool dates, chopped (about 3)
- Preheat oven to 350 degrees Fahrenheit and put muffin liners in a muffin pan.
- Mix dry ingredients in a medium sized bowl.
- Beat eggs in another bowl, then add the vanilla, lemon juice, milk and coconut oil. Combine well then add carrots and dates. You can substitute the dates for walnuts and/or raisins if you prefer. I just didn’t have any in the house so used dates instead.
- Add the wet ingredients to the dry, stirring well to combine.
- Divide evenly into a dozen muffin liners and bake in the oven for about 20 minutes. To test doneness stick a toothpick in the centre of one of the muffins and pull back out. It should be clean and dry with no batter or crumbs sticking to it.