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
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
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
Wet
  • ¼ 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
  • ½ cup shredded carrots
  • ½ cup walnuts, chopped + more for topping
Instructions
  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.

View Nutritional Information (once on page scroll down)

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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Comments | Leave Your Comment

  1. 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!

  2. 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 :)

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