Tuesday, July 8, 2014

Carrot Cake Muffins

My daughter and I created these together. We think they turned out great. If you are gluten free you could try making these will oat flour. Or a mix of your two favorite gluten free flours.

They turned out very moist which is great when working with wheat flour. This is a GREAT way to get some veggies in your morning or on the go! Plus, coconut oil is said to help reduce appetite. Win Win!

Carrot Cake Muffins


Makes 12-18 muffins
  • 2 cups white whole wheat flour
  • 1 cup coconut sugar (I like to grind mine in the Vitamix)
  • 1 Tbps cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt 
  • 1 Tbps pure vanilla extract (read the ingredients not the front label)
  • 1 cup raw pecans
  • 6 dates (if you don't have these, then add more coconut sugar by 1/4-1/2 cup)
  • 1 cup pure pineapple juice (or you could just grind pineapple into a liquid in your Vitamix)
  • 3/4 cup Organic Coconut Oil, unrefined. (My favorite is Barlean's but I often use Costco Organic due to budget and the amount we go through)
  • 3 eggs
  • 3 cups grated carrots (I chopped mine in the Vitamix instead)


Preheat the oven to 350.

1) Mix the flour, coconut sugar, cinnamon, baking soda, baking powder and sea salt in a bowl. Set aside. 
2) Add pineapple juice, pecans, vanilla and dates to high speed blender (I'm obsessed with my Vitamix) and blend until smooth. You can leave it chunkier if you wish but my kids don't care for nuts in their muffins so I hide them.
3) Whisk the eggs together and gradually add in the coconut oil (You will need to melt the coconut oil, but don't get it too warm and cook the eggs)
4) Add items from steps 2 and 3 to the bowl in step 1. Mix until incorporated.
5) Fold in the carrots.
6) Scoop into muffin tins and bake for 15-20 minutes (until toothpick comes out clean)

NOTES: When using whole wheat flour you need to move quickly, so don't make it and walk away. Or forget you are even baking muffins in the first place.  It will lead to firm muffins. You need to scoop it right after it is mixed.  

My baking isn't rocket science. If it isn't easy, them I'm not doing it! With that being said, if you don't have coconut sugar you could use raw cane sugar instead. You could even try honey instead of coconut sugar (which is a great choice).  It's all about finding what you want to sweeten the muffins with that is considered clean. 

Also, keep in mind my family is off refined sugar. This muffins are plenty sweet to us but that may not be the case for someone just starting to {eat clean}. You can always add more dates to help sweeten and get more fiber in the process. Everyone needs a little more fiber in their life. 


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