Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Carrot cake muffins – organic and gluten free

Posted Apr 05 2012 3:00am

Here comes Peter Cottontail…. Come on sing it with me!

I’ve been playing around with dessert  and sweety ideas that are packed full of vitamins and nutrition.  Of course they have to taste good, be organic, gluten free and sugar free.  Such a tall order for our family.  But I love a challenge so for those of you who have asked for dessert recipes without xylitol here you go!

These little yummies are so good for you that you’re gonna  start a carrot revolution!

 

 

Start with organic carrots - don't skimp and use conventional. Keep reading and you'll see why.

 

Combine dry ingredients, then just add in everything else - super easy.

 

Place in muffin or cupcake liners. Fill almost to the top.

 

Check out all of the yummy raisins, dates and nuts poking out to say "hello!" Oh yeah, had to have a few Easter eggs for garnish.

 

Ingredients:

- 2 cups grated organic carrots (apx 3 medium)
- 1 1/2 cups almond flour
- 2 teaspoons powered stevia
- 1/2 teaspoon aluminum free baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped dates (don’t leave these out it helps with the moisture and sweetness)
- 2 organic eggs
- 1/2 teaspoon Vanilla  - try this alcohol free recipe – it’s SO good
- 1/4 cup grape seed oil
- 1/2 cup unsweetened organic apple sauce
Optional items – but I do HIGHLY suggest them because they are so tasty in the combination. But if you are looking for a smoother cupcake instead of a muffin I would leave them out.
- 1/2 cup organic raisins
- 1/4 cup pecan pieces

Mix all dry ingredients in large bowl.  Add remaining ingredients and stir until combined.  Place in muffin or cupcake liner almost to the top (these don’t rise very much).  Bake at 350 degrees for 25 minutes.

Yield: 12 muffins or cupcakes

You can also top these with my Cream Cheese Frosting .  Oh happy day!

 

Check out tomorrow’s post where I will give you my Easter Brunch Menu: Always organic, gluten free and sugar free – but packed great flavors to satisfy everyone at your breakfast table.

Also it’s day 5 of the Health Activist Writer’s Month Challenge.

Today’s theme: Ekphrasis Post. Go to flickr.com/explore and write a post inspired by the image. Can you link it to your health focus? Don’t forget to post the image!

So here’s the image I decided on:

"Carrots" by Nisha A.

Love how the photography captured these carrots?

Now a little health trivia:

Did you know that organic carrots are alkaline forming in your body but conventional carrots are acid forming?  Didn’t know this until recently reading a great book by Dr. Susan Brown called The Acid-Alkaline Food Guide: A Quick Reference to Foods & Their Effect on pH Levels .  She describes how the soil content and toxins in nonorganic soils actually pull vitamins and minerals from the vegetables so they are no longer healthy for the body.  You want alkaline forming fruits and veges in your body to balance out your PH levels.  SO interesting.

So enjoy your carrot cake and have a Happy, Hopping Easter!

Deviled Eggs Apple Walnut Bread - gluten free and sugar free Christmas Cookie Recipe Swap - Healthy recipes for cookies

Post a comment
Write a comment:

Related Searches