I have a soft spot for muffins. Banana, chocolate, bran, or whatever flavor is available. I have to say though, I tend to lean towards carrot cake muffins. But, I hate all the stuff that’s in that bakery made muffin:
- Flour
- Sugar
- Salt
- Vegetable oil
- Eggs
Usually, I just make it myself and substitute some ingredients to make it a bit healthier. I change out the flour, sugar and definitely the oil. I don’t mind still using eggs either.
But, right now I’m doing a semi-elimination diet to clean out my system before we go to our annual Florida trip to see my sister.
Party! Party!
I want to be at my best physically because we fit in a ton of fun and I need to be able to keep up and not have to worry about joint pain and fatigue.
So, I wanted to find a way to still eat an occasional muffin. Since I still had a bunch of carrots I bought from our farmers market, I decided to do a makeover on my favorite carrot cake muffin recipe.
I have had good luck using bananas as a substitute when baking (I love “nice cream”, and banana cookies!), and I like to use gluten-free oats, so I went that route and came up with a decent healthy carrot muffin recipe. While these wouldn’t pass my youngest’s incredibly sweet tooth, they are perfect for me.
I didn’t think to make a “cream cheese” frosting-that would be a perfect added touch!
Maybe next time…
Recipe Makeover: Carrot Cake Muffins
Ingredients
- 3 ripe bananas
- 1 teaspoon vanilla
- 1/4 cup of honey (optional) More can be added if sweeter taste is needed.
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups gluten free oats
- 1/2 cup shredded carrots
- 1/2 cup water
- 1/4 cup raisins (optional)
- Coconut oil
Instructions
- Preheat the oven to 400 degrees F. Gently mash bananas in a bowl until they are smooth. You can also use a food processor-I love mine! Add vanilla, cinnamon, honey, and nutmeg. Add the oats, carrots, and water and mix. Mix in the raisins last. The texture should be loose but not liquid. If too loose, add more oats. Add more water if too dry. Coat muffin tins with a little coconut oil. Spoon the batter into muffin cups. Bake for 15 minutes or until lightly browned on top. Turn off heat and keep the muffins in the oven for an additional 10 minutes. Keep in fridge for 2 to 3 days, or frozen for 2-3 months.
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