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Whole Wheat Carrot Muffins

After the holidays and one too many delicious desserts Jim and I decided that we needed to give up refined sugars for a little while. We just felt like our bodies needed a little break from sugar. We decided that we didn’t want to give up all sugar and were okay with using honey or maple syrup in moderation. I was browsing around Pinterest and stumbled on these. The ingredients sounded great. White Whole Wheat flour, no refined sugar, and carrots! I’ll let you in on a little secret here….I’m one of those few people that has never tried carrot cake. I know crazy right?! I decided to give these muffins a try and I’m so glad I did because they are delicious. Moist, full of flavor from the spices, and even a little crunch from the carrots. These are perfect for a quick breakfast, snack, or a great addition to your child’s lunch box!

Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins
Serves 12
Delicious and healthy muffins without refined sugars!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground nutmeg
  6. 1/8 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 3 tablespoons salted butter, melted
  9. 1/2 cup pure honey (or maple syrup)
  10. 1 large egg
  11. 1 teaspoon pure vanilla extract
  12. 1 cup unsweetened applesauce
  13. 3/4 cup finely shredded carrot (2-3 medium carrots)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone muffin liners (or grease the pan).
  2. In a large bowl, combine the whole wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Whisk thoroughly.
  3. In a small bowl, combine the melted butter, honey, egg, vanilla extract, and applesauce and whisk to combine. Pour the wet ingredients into the dry ingredients. Stir just until combined.
  4. Fold in the shredded carrots, being careful not to over mix.
  5. Scoop batter into your prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool a few minutes before serving.
Notes
  1. Recipe from naturalchow.com
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 Bottom line, if you are looking for something to satisfy your sweet tooth without refined sugars then make these muffins! 

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Prosciutto and Sun-dried Tomato Egg Muffins

Our mornings have been really busy lately. Between getting the girls ready for the day, running, and whatever else has to be done, there’s not a lot of time for a decent breakfast. I don’t eat cereal. I sometimes have oatmeal made, but usually I end up cooking some sort of scramble with eggs and veggies. That’s where this idea for egg “muffins” came from. 

proscuitto and sundried tomato egg muffins

These eggs bakes are tasty, super-simple to make, and keep well in the fridge. You can keep these in the fridge for a few days, so they are a good make-ahead dish for meal planners. Just pop them in the microwave for 30 seconds and they’re ready to go.

They’re grain free and pretty healthy. You could skip the cheese if you wanted to get even healthier. While we were testing this recipe we did have a version that included some quinoa too, but ultimately decided to leave it out. Add some cooked quinoa to the batter beforehand if you want to bulk these up a little more.

These little beauties are quite versatile too. You could go any different direction you wanted to with the flavorings. You could do turkey, ham, bacon for meat. Change up the veggies with broccoli, mushrooms, or spinach. Try some different cheeses, or no cheese at all. Lots of tasty potential combos here. 

proscuitto and sundried tomato egg muffins

Prosciutto and Sundried Tomato Egg Muffins
Serves 6
These quick and easy egg bakes are a flavorful make-ahead breakfast dish.
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Ingredients
  1. 6 eggs
  2. 1/2 C shredded parmesan, plus more for topping
  3. 1/5 oz prosciutto, diced
  4. 1/4 small onion, minced
  5. 2 cloves garlic
  6. 1 tsp red pepper flakes
  7. 1 tsp pepper
  8. 1 tsp salt
  9. 2 tbsp sun dried tomatoes, diced
  10. 1 tbsp olive oil
Instructions
  1. Preheat oven to 350F
  2. Sautee onions, garlic & red pepper flakes in olive oil over medium heat for 3 minutes.
  3. Whisk the eggs in a large mixing bowl until frothy. Add the prosciutto, sauteed onions, sun dried tomatoes, salt and pepper, and parmesan. Stir to combine.
  4. Spray a muffin tin with nonstick spray. Use a 1/2 C measuring cup to spoon mixture into tin.
  5. Top with more shredded parm and bake for 14 minutes.
Notes
  1. Store in fridge, covered, for up to a week.
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proscuitto and sun-dried tomato egg muffins

 

Let me know what you think in the comments. Have a great day!

Coconut Flour Pumpkin Chocolate Chip Muffins

Is anyone else as excited about Fall as I am?? I cannot wait for the leaves to change and to feel the crisp cool air! Not to mention all the delicious pumpkin recipes!!! I’ve recently discovered coconut flour and have started baking with it like crazy around here.

Coconut Flour

I’m honestly sad that it took me so long to try it. It is such a great option if you are looking for a healthy, delicious, grain free (gluten free) baking option. If you have never baked with coconut flour then I urge you to try this recipe, it will truly open your eyes to how easy it is to bake with out using wheat or other grains. 

 

coconut flour pumpkin muffins 

I always look forward to this time of year so I can bake pumpkin breads, cookies, muffins etc…. and this is the first time I’m doing it using coconut flour. These muffins came out great. Pumpkin + Chocolate is the best combination. The texture is so fluffy and perfect…. 

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Gluten Free Breakfast Muffins

Cinnamon, Chocolate, Chia, Banana, these are a few of my favorite things! But seriously they are and these muffins have it all!

Gluten Free Breakfast Muffins - Title

They are perfect for breakfast, snacking or anytime you feel the need for something awesome! Gluten free does not have to mean dry and flat, these muffins are moist and incredibly fluffy! Bonus they are also dairy free.

Breakfast Muffins

 I love to have muffins around to snack on when I am craving something sweet. I usually bake up enough so that I can throw a few in the freezer and then just thaw one out when the craving strikes.  Also they are a huge hit with my girls. They are always asking me to make them!… 

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