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.

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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 tbsp arrowroot powder
• 1 1/2 tsp ground cinnamon
• 3/4 tsp baking soda
• 1/4 tsp Himalayan rock salt
• 1/4 tsp ground stevia leaf

Wet

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

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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?

Tagged as: carrot and nut, muffins