Clean Carrot Cake Muffins

If you’ve been reading this blog awhile, you know that I LOVE kitchen experiments. While I often joke about my baking mishaps, quite a few of them are better than edible, too! The problem is, I create things in the kitchen…then don’t write down what I did. Today, I thought I was on to something with this particular recipe, so I started making a list. Here’s what I came up with:

  • 1 cup carrots, shredded
  • 1 small apple, shredded
Then I got some texts. And a phone call. And had to check Facebook. Then the baby started rolling on the hard floor and I had to get her back on the rug. Then a kid needed a drink. Then mommy needed a bottle of wine. Anyway. You see why I don’t always get recipes written down. I’ve decided that throwing all the ingredients on the stove and taking a photo will have to suffice for now; I’ll just do my best to guesstimate measurements (I don’t measure; so, when I say guess, I mean out of thin air because I never knew to begin with).

These muffins were really pretty stinking good. I love carrot cake so much that I have thought, on more than one occasion, of asking my husband to take me to the local hospital cafeteria to get a piece. The hospital has FANTASTICAL carrot cake. It’s the first thing I order after having a baby each time. I mean, after enduring hours of labor and delivery, who doesn’t crave cake? I’m so digressing today. Let’s go…

Here’s what you need (I’m pretty sure):

  • 1 cup carrots, shredded (I did this in the Ninja)
  • 1 small apple, shredded (I left the peel on, also shredded in the Ninja)
  • 1 cup steel cut oats (I also tossed them around in the Ninja, but it didn’t do much)
  • 1 cup spelt flour (or you can use white all-purpose – if you dare)
  • 1/2 cup of unsweetened applesauce (you know if you sub applesauce for eggs, you can lick the beaters guilt-free!)
  • 1 super ripe banana
  • 1/2 cup sucanat (or whatever equivalent sweetener you like)
  • 1/2 cup almond milk (or cow’s milk if you prefer)
  • 1/4-1/2 cup chopped walnuts (optional)
  • 1/4-1/2 cup raisins
  • 1 TB coconut oil
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 TB of cinnamon (or more, to taste)
Here’s what you do:
  • Preheat your oven to 350
  • Shred the carrots and apple
  • Incorporate everything except walnuts and raisins in a large mixing bowl, mix well.
  • Fold in walnuts and raisins.
  • Spoon into cupcake liners (mine made 11 regular cupcakes and about 6 minis…I know. I ran out of big cupcake liners. Sue me). 
  • Bake 18-20 minutes.
  • Serve with cream cheese and enjoy!! 🙂

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