Carrot Raisin Nut Muffins

March 19, 2011 By Leanne Vogel November 15, 2017

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: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

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

1¼ cup unsweetened long shredded coconut
½ cup sweet rice flour
½ cup chickpea flour
½ cup quinoa flakes
2 tablespoon arrowroot powder
1½ teaspoon ground cinnamon
¾ teaspoon baking soda
¼ teaspoon himalayan rock salt
¼ teaspoon ground stevia leaf

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

Preheat oven to 350F and line a 12 count muffin pan with liners or coconut oil.
In a small bowl combine flax and water and set aside.
In a large bowl combine all dry ingredients.
In a blender mix coconut oil, water, dates, and vanilla. Add flax mixture and pulse quickly.
Combine wet with dry. Fold in add-ins until combined.
Spoon dough into prepared pan and bake for 30-35 minutes [mine took 32 minutes] or until a toothpick inserted comes out clean.
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?

This entry was tagged: muffins