Dessert for breakfast? Yes, please. Ok, so these little muffins aren’t exactly as sweet as the dessert, but they are delicious. I’d been oddly craving carrot cake periodically for a few months now, but I just couldn’t bring myself to bake a whole cake of it. I’d end up eating all of it, and that’s the last thing I need to do… But I started thinking, why does carrot cake have to be so unhealthy? Carrots, raisins and walnuts: those are all good for you! And because I have a muffin obsession (see here, here and here) obviously I had to turn this into a breakfast. This is without a doubt, my favorite muffin, ever. I know I say this about all the muffins, but this time it’s extra true! As you may already know, I’m a big fan of moist muffins, and so these definitely qualify as moist! I also love the crunch of the walnuts and the sweetness of the raisons in here – but I’ve learned: people are very divided on nuts and fruit in their carrot cake! To that I say: Don’t like walnuts? Switch them to pecans, or leave them out. Don’t like raisons? Don’t put them in! I love them… and I might think you are crazy if you don’t, but they are not required!
I also brought these into the office for a few co-workers, and they loved them, if that counts for anything! Speaking of office – my mom brought back Oreo for Joe to watch now that I’m working (she dogsat him for a bit while we sorted out schedules). I’m so happy my baby boy his home, and I have to admit, I miss being a stay at home dog-mom. Ridiculous? Absolutely! But c’mon, who’s day isn’t better with a pup in their lap! Also, today is the launch of the blog’s new look? What do you think?! I personally think it’s great, but I’d love your feed back on it!
For more muffin madness and behind the scenes pictures (like of the NYC Veg Food Show I’ll be attending with Nutzo this weekend!), be sure to join other readers on the recently updated! Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 1 cup Whole Wheat Pastry Flour (all purpose works fine too)
- 1/2 cup Agave Nectar
- 3/4 cup Apple Sauce
- 1 Banana, very ripe, mashed
- 1 teaspoon Baking Powder
- 1 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- 2 large Carrots, finely chopped or minced in a food processor
- 1/4 cup chopped Walnuts, toasted
- 1/4 cup Raisins
- 1 tablespoon coconut oil (optional)
- Preheat oven to 325°F.
- Lightly grease muffin pan with coconut oil, or use muffin liners.
- In a mixer, combine agave, applesauce, and banana.
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg, and carrots and once thoroughly blended add to mixer.
- Blender together on medium for about a minute, and then stir in chopped walnuts and raisins.
- Pour batter into muffin pans, and bake for 22-24 minutes (or until cooked through).
- Remove muffins from oven, and pan, and let cool.
- Makes12 large muffins.