Get your kids to help make these carrot muffins
My sweet little 5-year-old son woke up every morning for several days asking if he could make carrot muffins. He, all by himself, wanted to create a recipe that incorporated his favorite vegetable, the carrot. He gathered all the ingredients and lovingly filled bowls and measuring cups until he was satisfied this would be his best creation yet. And, with a little help from mom, he produced a finished product yummy enough to accompany Thanksgiving breakfast.
As this month is all about giving thanks, I have continually challenged myself to focus on things that truly matter. It’s terribly easy to get wrapped up in all the details. But, with the beautiful hustle and bustle required this time of year, I encourage each of you to slow down, take a deep breath and practice true thanksgiving.
Spiced Carrot Muffins
What you’ll need
- ½ cups almond flour
- cup rolled oats
- tablespoon baking powder
- tablespoon ground flaxseed
- teaspoon ground cinnamon
- teaspoon ground ginger
- ¼ cup coconut sugar
- teaspoon pink salt
- tablespoons unsweetened applesauce
- tablespoon olive oil
- teaspoon vanilla extract
- cup almond milk or milk of choice
- cup grated carrot
How to make it
Preheat oven to 350. Line a 12-cup muffin tin with liners. In a large bowl, place all of the dry ingredients and whisk to combine. Add the wet ingredients and stir to combine. Fold in the grated carrot until well incorporated. Fill muffin tins until about ¾ full. Bake for approximately 25 minutes or until golden brown.
Refrigerate any leftovers.
The bottom line
These muffins are full of healthy protein from the almond flour, so they are perfect anytime of the day. To reheat: Place in a preheated oven or toaster oven until warm.
Talk to Tracy
Tracy Friedlob is the mom of two young boys and blogs at www.megahealthymama.com.
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