We love having little snacks around to munch on, especially something sweet and carby that we can pair with a boiled egg for a small snack. Clean eating at our house is all about being intentional and proactive with our food choices. If we keep around some clean eating yummy treats we (I) tend not to be tempted to go to the store for some Blue Bell ice cream.
I whipped up some carrot muffins this week and they were a HIT! My husband, baby boy and I devoured these… One batch makes 24 muffins and it’s really embarrassing how fast they disappeared. One of my favorite things about this recipe is that it calls for totally normal staple ingredients from a clean eating kitchen so I didn’t have to make any last minute grocery runs for weird ingredients! I hope you try them out and would love to hear if they were a big success at your house too!
-3 Cups Shredded carrots
-1 Cup honey or agave (I prefer agave for all my bread recipes. I’ve found that it is a thinner consistency and mixes better into a batter).
-2 Cups Whole wheat flour
-1/2 TSP salt
-2 TSP baking powder
-1/2 TSP baking soda
-2 TSP cinnamon
-1/2 Cup carrot juice ( I used a small bottle of the Bolthouse brand carrot juice from the produce section).
-3/4 Cup coconut oil (melted)
-1 Cup walnuts (optional)
-1/4 Cup chia seeds (optional)
-1/8 Cup flax seeds (optional)
Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl or kitchen aid mixer. Add carrots to dry ingredients and mix well. In a separate bowl, combine carrot juice, coconut oil and agave. Combine wet and dry ingredients, mix well. Fold in nuts and seeds. Scoop into muffin pans, (use cupcake liners to insure your wonderful muffins don’t stick!) bake in pans for 30 minutes.