Carrot Raisin Nut Muffins

My day off yesterday was awesome!

Sometimes we all just need a day to lay low and recharge.

I didn’t get to take pictures of the cow’s but the farmer said they’d be back out tomorrow so I’ll try again then [they were too far away from the fence!].

One of the activities I was dying to do yesterday was to make a batch of carrot muffins.

I have very fond memories of waking up early on Sundays to bake carrot muffins with my Mom as a kid.

I was in the kitchen helping my Mom from the time I could push a chair up to the counter [I'm sure she helped a bit]. She would measure out the ingredients, I would mix it all together, she would place the muffins in the oven, and I would stand at the oven door and watch through the window.

Baking was so magical.

I guess you could say my love for food started at a very early age and I’m so thankful that it did. The time I spent in the kitchen with my Mom taught me about the importance of homemade meals, family gatherings, love and respect for food, and how to create a warm and loving kitchen.

Unfortunately my Mom wasn’t at my side helping me out yesterday; if she had been I’m sure this recipe wouldn’t have taken me 3 attempts to get it right, but baking these muffins was soothing, rewarding, and peaceful. Just what the doctor ordered.

Carrot Raisin Nut Muffins

Vegan, Gluten free, Dairy free, Sugar free, Yeast free

Dense and delicious, these carrot and raisin filled muffins make a perfect breakfast on the go or post workout snack that will keep you full for hours.

Ingredients

Dry

  • 1 1/4 cup unsweetened long shredded coconut
  • 1/2 cup sweet rice flour
  • 1/2 cup chickpea flour
  • 1/2 cup quinoa flakes
  • 2 tablespoon arrowroot powder
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan rock salt
  • 1/4 teaspoon ground stevia leaf

Wet

  • 1/4 cup coconut oil, melted
  • 1 cup warm filtered water
  • 8 medjool dates
  • 1 flax egg [1 tablespoon freshly ground flax + 3 tablespoon water]
  • 1 tablespoon pure vanilla extract

Add-ins

  • 1 cup raisins
  • 1/2 cup shredded carrots
  • 1/2 cup walnuts, chopped + more for topping

Directions

  1. Preheat oven to 350F and line a 12 count muffin pan with liners or coconut oil.
  2. In a small bowl combine flax and water and set aside.
  3. In a large bowl combine all dry ingredients.
  4. In a blender mix coconut oil, water, dates, and vanilla. Add flax mixture and pulse quickly.
  5. Combine wet with dry. Fold in add-ins until combined.
  6. Spoon dough into prepared pan and bake for 30-35 minutes [mine took 32 minutes] or until a toothpick inserted comes out clean.
  7. Allow to cool for 5 minutes in the pan before removing and placing on a wire rack to cool for 15 minutes.

Makes 12 muffins.

Nutrition stats [1 muffin]: calories 310; fat 16g; carbohydrates 39g; dietary fiber 6g; sugars 15g; protein 8g

When I’m asked how my clients are to persuade their kids to eat the new foods they’re bringing into the household, my answer is always the same – bring the kids into the kitchen to cook with you!

The easiest way to get kids [and adults] excited about food is to teach them how to make it!

PS: Smoothies and no bake goodies are a great place to start. They’re fast, forgiving, and downright delicious every time.

Did you cook with your parents when you were a kid?

If you have children now, do you cook with them?

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  1. You got the rice flour to work! Hooray! I knew I should have waited to make breakfast until you posted. I would love one of these right about now. LOL!

    There are pics of me at 3 or 4 sitting next to my grandmother rolling out pie crusts, and I remember many an afternoon grating piles carrots for my mom’s (fantastically delicious) carrot cake. I was doomed to love sweets from a young age. :)

    • Gosh… it took me forever but the pressure was off yesterday, so I didn’t care. Any idea what I should do with 24 goopy muffins? I don’t have the heart to throw them out!
      It’s so nice that you spent time in the kitchen with your grandmother! I did too… she was the best baker ever. Gosh I miss her butter tarts. They were to die for! Did you grandmother have any specialties?

  2. I cook with my mom all the time! Our favorite thing to make together was her famous banana bread!! It is to die for, and I have never had any banana bread like it! I always mashed the bananas and mixed everything together ;)

    • That sounds delicious. Banana bread was one of my favorites too. Have you made the recipe recently?

  3. These sound super tasty! I have never sweetened muffins with dates – very interesting! I usually avoid dates because they are essentially pure sugar, but since this is your source of sweetness for the muffins- Im down!

    • I love using dates in recipes because when combined with fiber they can balance your blood sugar fantastically! Like you said, a date on it’s own is high in sugar, but the combination is key. I hope you’re having a great Saturday, Lauren.

  4. I’m glad you had a good day-off yesterday! They do wonders for the mind ;)
    Carrot muffins are my absolute favorite, and these look wonderful, as always. I baked a lot with my mom growing up, too. Granted, I don’t think we baked very often, but I definitely wanted to help when she did :)

  5. Yum! How delicious do these look?! I love the ingredients… I’ve never used quinoa flakes or chickpea flour before. I am going to have to make a trip to the health foods store!

    I am so glad I found your blog! I look forward to reading more. :)

    • Thanks for stopping by Ashley! I use quinoa flakes a lot as a replacement for oats. I hope you love them as much as I do!

  6. Wow these look great. I can’t believe how much you are cooking up these days. Your clients and friends must love it. I bought some new flours and some nuts but haven’t gotten that far.

    • Thanks Sasha :) I can’t believe it either! My neighbors and friends are appreciative though! Buying new flours and nuts are the first step.. at least you found what you were looking for!

  7. I do love carrot muffins! these look fabulous. You are somewhat of a genius with the baked goods my dear!

    • Thank you Lori! It’s quite the adventure every time I step foot in the kitchen haha

  8. I have never done a sugar-free recipe but I think this recipe will break the mold!

    • Oh really? Sugar free is fantastic! I’m glad you’re going to give it a shot :)

  9. The muffins do look great. I love it when I come across recipes for gluten-free baked goods. Low in sugar too. I can’t wait to try them.
    I used to cook tons with my mom. She was a professional baker, and around the holidays we would be up to our ears in pastries, chocolates, cookies, pies… I miss those times.
    Thanks for the great post :)

  10. These muffins looks beautiful and delicious! I’d love to try making them, but if I wanted to substitute whole wheat flour for the rice and chickpea flour, would it be an even 1 cup?
    I’m excited to try the dates as a sweetener too! Oh, and I used to cook with my great aunt, who was like a grandma to me. She was a beautiful Italian woman and gave me a passion for cooking and baking! I miss her, but she left me with some wonderful memories and recipes!
    Thanks for sharing :)

    • I haven’t worked with whole wheat flour in a very very long time so I’m scared to tell you that my recipe would work for whole wheat flour. I was however able to find this recipe for you that’s somewhat similar to mine but uses whole wheat flour! http://www.anjasfood4thought.com/2009/09/iced-carrot-muffins.html
      It’s great to hear your great aunt left you with such warm memories of baking!

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