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    • Carrot Muffins..yummy!

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    •  6/1/2012 4:36:48 PM
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      Growing up, my Mom used to make the yummiest carrot muffins.  I was in the mood to bake this week and was feeling a little nostalgic about those childhood muffins.  I thought I would try and create one that was egg-free, dairy-free, oil-free and "sugar-free" (which for me is means finding a healthier alternative to that crack cocaine ;).  I loved what I came up with, but to be honest, my kids thought they needed to be a little sweeter.  They would have preferred that I replaced the raisins with chocolate chips...hmmm...maybe next time!

       

       

      Dry Ingredients

      2 cups Whole Wheat Pastry flour

      1/2 tsp baking soda

      1/2 tsp baking powder

      2 tsp cinnamon

      1/4 cup palm sugar*

      1/2 cup ground flaxseed (to replace the eggs)

      1/2 tsp salt

       

      Wet Ingredients

      1 1/2 cup crushed pineapple (with the liquid)

      1 cup applesauce (to replace the oil)

      2 cups shredded carrots

      1/4 cup shredded coconut (sweetened or unsweetened....you choose ;)

      1/4 cup honey

      1/2 cup raisins

       

      Preheat the oven to 350 degrees.

      In a large bowl combine the dry ingredients.  In a separate bowl combine the wet ingredients and them pour them into the dry ingredients.  Mix until the dry and the wet are well incorporated. 

      Spoon the batter into a greased muffin pan and bake for 18 minutes or until golden brown

       

      *The palm sugar that I used comes in a solid "puck" shape that you can read more about here.  I simply ground it into a powder in my Vitamix and it worked great!

       

      Maintenance Mommy

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