After reading that blog, I hope you'll be fully inspired to sink your teeth into these crazy-good carrot cake muffins - healthy enough to eat for breakfast and sweet enough to satisfy.
Check out all the ways this "dessert" nourishes your body and fuels your life:
- The almond butter was one of those additions that kind of happened by accident and ended up being one of the best mistakes I could have made. It not only adds healthy fats and protein, but it also keeps the muffins from getting dry.
- The combo of the eggs + the almond makes these muffins super high protein to power your day.
- The carrots, dates, nuts and whole grain flours pack the muffins with filling fiber to keep you feeling full and keep you regular; byebye bloating.
- The walnuts and the egg yolks add anti-inflammatory, omega-3 fats, good a strong heart, a sharp brain and silky skin.
Oh and get this, no sugar! All the sweetness comes naturally from the dates. A muffin to satisfy, guilt free! You're welcome ;)
CARROT CAKE MUFFINS
- 2.5 cups shredded carrots
- 2 cups dates (plus ~2 cups of hot water to soak and soften the dates)
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup almond butter (smooth or crunchy)
- 1/2 cup unsweetened almond milk
- 2 eggs
- 1 cup chopped walnuts
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1.5 tsp baking powder
- Start by pitting the dates and soaking them in hot water, just enough to cover them, ~2 cups of liquid. Let them soak for ~5-10 minutes until they soften, then drain off any excess water.
- Preheat oven to 375°F and prepare a muffin tin with liners.
- In a large food processor, combine the dates with carrots, almond butter, salt and spices.
- Combine the flours with the baking soda in one bowl and whisk the eggs in a separate bowl.
- In a large bowl, or use your food processor if large enough, combine the dry ingredients with the date mixture, the eggs, the chopped walnuts and the almond milk. Mix well. Scoop about 1/2 cup of batter into each liner of the muffin tin. These muffins are dense and do not rise a ton, so fill each muffin hole to the rim with batter.
- Bake for 35-40 minutes. Remove from oven and let cool for ~10 minutes before frosting.
Goat Cheese Frosting
- 11oz package of plain goat cheese
- 2 tbsp maple syrup
- 2 tsp vanilla
- lemon zest from 1-2 lemons
- 1/3 cup unsweetened almond milk (real milk or other milk substitute will work as well)
- Combine all ingredient, except the zest, in a large bowl and mix with an electric beater until smooth.
- When muffins have cooled, frost them, then sprinkle with lemon zest. Enjoy!