Summer sure did go by fast, and my bikini body couldn’t have been worse. It’s definitely a major con with recipe developing, I spend so much time making food, and sometimes I end up eating most of the products. Between my Zucchini Loaf and my Peach Stickys, I started to look like a pastry but given the fact that it was a cold summer it definitely made it easier to hide. With the few bags of chips, and the pricey restaurant bills i’ve turned a blind eye too, I decided it was just about time to change that. I’ll be studying part time to become a RHN and working full time these next 12 months. I’m going to be busy, and i’m going to need to fuel up properly rather than stress eating and spiking my cortisol levels.
Which brings me to the fun part! To make food that is good – and good for you. With all the carrots in the garden being harvested and not being able to keep up with the crisper drawer in the fridge – I thought it would be a good idea to make carrot muffins. Which happens to be a family favourite. These are perfect for entertaining as they only take 25 minutes to make and yield 18 beautiful muffins, are perfect for breakfast as they are loaded with oats and carrots that keep you full of energy, and are once again perfect, just because they are.
3 VERY GOOD Reasons to Eat Carrots
- Lowers blood pressure, and cholesterol
- Boosts your immune system to fight against all those viruses, bacteria, free radicals that cause sickness and infection
- Helps maintain a healthy pH balance of the body
1 1/2 Cup of Flour
1 Cup of Oats
1/2 Cup of Brown Sugar
1 Tsp or a Squeeze of Honey
1/2 Tsp of Cinnamon
1/2 Tsp of Ginger
Crack of Salt
1 Cup of Almond Milk
1 Tbsp of Baking Powder
1/4 Cup of Applesauce
1 Tsp of Vanilla
1 Large Grated Carrot
Mix all your dry ingredients together. Combine all your wet ingredients in a separate bowl.
Incorporate the wet ingredients with the dry, mixing only about 10 full rotations. Be careful not too over mix!!!
Grease a muffin pan, scoop batter evenly with an ice cream scoop. Bake at 375F for 15 minutes.
Yields 18 small muffins at 100 calories or 12 large muffins at 150 calories.