For as long as I can remember, my mother touted the health benefits of carrots. She’d remind me how she used to eat them as a baby until her nose turned orange. Wanting to insert my own independence, I naturally stayed away from root vegetables for years. Then one fancy dinner in adulthood, I sampled a carrot cake and never looked back. I thought the creamy sweet cream cheese frosting perfectly balanced the cinnamon spiced cake. Now in my quest to eat clean, I’ve stayed away from frosted cakes. But while recently attending an open house at my son’s school, I was introduced to baked spice muffins that reminded me of carrot cakes. So inspired by the creation, I spent a few snow days in the kitchen to find my own sweet spot muffin recipe.
It took a few trials, but we finally found a winner. My son and I used cookie cutters to make these Valentine’s Day muffin bites. They are sweet and addictive, so make sure you have a handful before you sit down and get comfortable.
- 1½ cups garbanzo bean flour (or any other flour)
- ¾ cup oat bran
- 2 tsp cinnamon
- 8 medjool dates
- 2 tsp baking soda
- 1 tsp baking powder
- 1½ cups carrots shredded
- 1 cup apples shredded
- ¾ cup oat milk
- 2 eggs beaten (or for vegan - 2 tbsp water mixed with 2 tbsp flaxseed meal)
- 1 tsp vanilla extract
- Shred carrots, apples and medal dates all separately (I use high speed blender)
- Mix together, flour, oat bran, baking soda, baking powder and cinnamon in large bowl
- Stir in carrots, apples and dates
- Combine milk and egg or flaxseed egg replacer
- Pour liquid ingredients into dry ingredients
- Bake at 350 for 30 minutes in cake pan / 20-25 minutes if in muffin tins
Are you a carrot cake fan? Tell us your favorite muffin or cake recipe, so we can try and create healthy substitutes.