Exciting news today, friends! We have a new About Page! Have you seen it?! I am so excited about this new about page. It has been time for an update for quite a while. As I have continued to develop, grow and define my blog, I realized my old about page no longer reflected the true purpose of Robust Recipes and all that I do here. Plus I needed to add a few more pictures of me and my life. Just check it out, okay? Let me know what you think!
With that exciting announcement, onward to Spiced Carrot Muffins!
Thinking of recipes for Easter is challenging for me. For some reason all I can think of are hard boiled eggs that have been dyed pretty Easter colors, and ham, carrots, jelly beans, and chocolate. Last year I made Roasted Red Pepper Deviled Eggs, which are delicious and festive appetizers.
This year I couldn’t get carrot cake off the brain, but I didn’t want to fuss with frosting and layering cakes and I didn’t want a cake sitting in my fridge, tempting me. What is a healthier version of cake? Muffins! Spiced Carrot Muffins it was.
If you’re like me, when you are invited to a family gathering, you want to bring something with you to share. Something to impress, something that is slightly indulgent, yet mostly healthy. Yet, you already spend so much of your time in the kitchen cooking your weekly meals (or if you’re crazy like me, your kitchen is pretty much your second office), the last thing you want to do is spend half of your Easter Sunday back in the kitchen. You need something easy that can be made a day in advance; it needs to be classy, something you know everyone will love. I feel ya! That is exactly what these Spiced Carrot Muffins are!
The good news is that you probably already have most of these ingredients lying around. Oats, carrots, 1 egg, unsweetened applesauce, coconut oil, honey, milk, orange zest, raisins, pecans, and of course your classic spices – cinnamon, ground ginger, ground cloves, and nutmeg. Plus you can make these babies a day or two ahead! See, I told you you can do it!
These are not your average jumbo muffins that sound healthy, yet are loaded with so much sugar you-just-should-have-eaten-that-chocolate-cupcake-after-all. Spiced Carrot Muffins are naturally sweetened with honey. We use oat flour to keep them gluten free, and to add more fiber. We use a little unsweetened applesauce to cut back on the oil. AND they contain 1 whole cup of shredded carrots! Because they are carrot muffins after all, but hey, more veg in the diet is always a bonus in my world!
You and your family/friends/The Easter Bunny will love these muffins. They are hearty, sweet, tender, perfectly spiced, and bursting with carrots and plump raisins. They are topped with some chopped pecans (or walnuts if you prefer) for a little crunch. A classic cake turned into a healthier version. Really, you could enjoy them as part of your breakfast, brunch, lunch, dinner, as a snack, or they are even sweet to be enjoyed as a dessert!
Happy Easter, everyone!
- 2 cups oat flour* (process gluten free oats in a food processor until you achieve a flour consistency. Make sure to measure after you process the oats.)
- 1½ teaspoons baking soda
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 2 teaspoons cinnamon
- ½ teaspoon dried, ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- 1 egg, room temperature
- ¼ cup coconut oil, melted
- ¼ cup unsweetened applesauce, room temperature
- ½ cup honey
- ½ teaspoon orange zest
- ¼ cup unsweetened almond milk, room temperature (or sub any other milk you prefer)
- 1 teaspoon pure vanilla extract
- 1 cup shredded carrots (I shredded mine in my food processor using my shredding blade, or you can use the large holes on a box grater)
- ½ cup golden raisins (optional)
- ½ cup chopped pecans/walnuts (optional)
- Preheat your oven to 350 degrees Fahrenheit. Grease a standard-size muffin tin and set aside.
- In a large bowl whisk together all of the dry ingredients: the flour, baking soda, baking powder, salt, cinnamon, ground ginger, ground cloves, and nutmeg.
- In a separate medium-sized mixing bowl whisk together the wet ingredients: egg, melted coconut oil, unsweetened applesauce, honey, orange zest. unsweetened almond milk, and pure vanilla extract.
- Add the wet ingredients to the dry and stir until well incorporated. Stir in the shredded carrots and optional raisins.
- Fill each muffin well of the muffin tin with batter, about ¾ of the way full. Gently press the chopped pecans or walnuts on top of each muffin, if desired.
- Bake the muffins for 10 to 15 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the muffin tin completely before removing.
- Store in an airtight container on the counter for 3 days, or store them up to 5 days in the fridge.
Recipe adapted from my Gingerbread Pear Muffins
Nutrition Facts are calculated for 1 muffin.