Carrot Muffins from Yes to Yummy

I met Abby of Yes to Yummy recently when she reached out to me to tell me about her blog. I headed over to check it out and I instantly loved her site! Abby is only 14! Yes, 14! I am so impressed with how she has taken charge of her own health and started cooking for her family and blogging about her recipes. I invited her to come over and guest post on Rubies & Radishes because I would love to spread the word about her blog. She has delicious recipes and writes in an excited and encouraging tone. Abby makes you feel like eating healthy is fun! Her blog is a great platform to motivate other teens to make healthier choices. Connect with Abby by visiting her blog and facebook page.

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I have eggs almost every single day for breakfast. Although fresh, simply prepared eggs are always delicious, it gets pretty boring after a while. Sometimes, you just want a moist, sweet baked good to nosh on.Unfortunately, muffins and other breakfast pastries are often the most unhealthy choices out there. While wandering around Stop and Shop, my friend and I once discovered a muffin that clocked in at over 700 calories and 40 grams of sugar–plus, they were loaded with bizarre oils and unpronounceable chemicals. Bleh.

These carrot muffins, however, are made with simple, wholesome ingredients and are much more filling than a typical morning treat. Throw in a few slices of fresh avocado and piece or two of pastured bacon, and you’ve got yourself an complete meal. Make a big batch on Sunday night and enjoy easy breakfasts for the entire week.

Carrot Muffins

Ingredients
2 cups blanched almond flour
1 teaspoon baking soda
pinch of sea salt
1.5 tablespoons of cinnamon
2 eggs
1/4 cup raw honey (or maple syrup, if you prefer)
1/2 cup melted refined coconut oil
1 tablespoon vanilla extract
1 teaspoon almond extract (optional)
1 teaspoon unfiltered apple cider vinegar
2 tablespoons pumpkin puree
6 ounces shredded carrots
1/3 cup raisins
1/2 cup chopped hazelnuts

First, preheat the oven to 350 degrees and line a 12 tin muffin pan with parchment baking cups. (I like If You Care ones best!)
In a medium-sized bowl, combine 2 cups of blanched almond flour, 1 teaspoon of baking soda, a pinch of salt, and 1 1/2 tablespoons of cinnamon.
Mix with your hands to break up any clumps in the almond flour and set aside.
In the bowl of a stand mixer, beat 2 eggs, 1/4 cup raw honey (or maple syrup, if you prefer), 1/2 cup of melted refined coconut oil, 1 tablespoon of vanilla extract, 1 teaspoon of almond extract, and 1 teaspoon of unfiltered apple cider vinegar on medium (for me, about setting 4) until one solid color, about 2 to 3 minutes. The almond extract is optional, but I like it for the nutty taste it gives.
Before you add the dry ingredients, add a heaping 2 tablespoons of pureed pumpkin. Mix for one minute more.

Add in the almond flour mixture and continue mixing until well-combined, about 2 to 3 minutes longer. Then, pour in 6 ounces of shredded carrots, 1/3 cup of raisins, and 1/2 cup of chopped hazelnuts. Feel free to use walnuts, pecans, or almonds instead of the hazelnuts, or leave out the nuts and raisins altogether.

With two large spoons, evenly distribute the batter among the 12 muffin tins. Bake until golden brown on top and a toothpick comes out clean in the center, about 30 minutes.

Allow to cool in the pan for at least 30 minutes, then store in an airtight container for up to a week.

My whole life, I’ve loved eating…and sometimes, a little too much. Right after my fourteenth birthday, I decided to take control of my body and lose some weight. Over the course of my journey, I fell in love with nutritious, wholesome foods, and started making dinner every night for my family. Now, I am thirty pounds lighter and a million times more confident about how I look. I don’t feel deprived at all; food tastes so much better when I prepare it myself with fresh, real ingredients. I believe that everyone has the power to make healthy choices while still enjoying delicious dishes.