Sunday, March 27, 2016

Healthy-ish Carrot Cake Muffins....

Today is Easter and I'm trying to wrap my head around the fact that March is nearly over. Normally our family has big holiday celebrations, but this year Easter just snuck up on  us so rather than doing a big family dinner some of the family came to our house for brunch. I made these healthy-ish carrot cake muffins and pineapple cream cheese frosting. I looked at a couple different recipes and ended up using this one with a couple modifications. I was worried they wouldn't have the right texture because there's no flour and a lot of wet ingredients, I was pleasantly surprised by both the taste and texture. Check it out!
2 cups Almond Meal
1 cup ground rolled oats
1 tsp sea salt1 tsp baking soda
2 tbsp cinnamon
1 tsp nutmeg
4 eggs
⅓ cup Sugar free maple syrup (pure maple or honey if desired)
¼ cup avocado oil
3 cups carrots, finely shredded (use food processor or cheese grater)
½ cup raisins
3/4 cup crushed pineapple with juice

1. Preheat oven to 325.
2. Mix dry ingredients together in a bowl (Flours, salt, baking soda, cinnamon, nutmeg) and set aside
3. Beat eggs, olive oil and maple syrup together with a whisk.
4. Add in carrots, raisins and pineapple
5. Add dry ingredients to wet ingredients and stir until fully 6. incorporated.
7. Place into lined muffin cups- makes about 15 muffins when cups are filled
8. Bake for 25 minutes

Cream Cheese Frosting

8 oz softened cream cheese
2/3 stick of softened butter 
1/3 cup crushed pineapple + 3 Tbsp Juice
3 to 4 cups of powdered sugar

1. Beat softened butter and cream cheese until thoroughly mixed.
2. Add 3 Tbsp of pineapple juice and mix thoroughly.

3.  Slowly add powered sugar until you reached your desired consistency.
4. Fold in crushed pineapple.

Let muffins completely cool prior to frosting. I recommend refrigerating the frosting prior to use to make it easier to spread. Enjoy!!!

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