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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
Rainbow Carrot Muffins
Ingredients
Carrot Cake Muffins:
1¾ cup gluten-free all-purpose flour (I used Bob’s Red Mill 1-1 flour)
¼ cup coconut flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
⅔ cup honey or maple syrup (or a combo of both)
⅔ cup melted coconut oil or olive oil
2 eggs
¼ cup almond milk
3 cups shredded carrots (I used a combo or orange, purple, and white carrots, but any color will work)
½ cup chopped raw walnuts, optional
Cashew Frosting:
2 cups raw cashews
, pre-soaked (overnight) and drained
⅓-1/2 cups pure organic maple syrup
2 teaspoons Bragg’s apple cider vinegar
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
¼-1/2 teaspoon cinnamon, optional
pinch of salt
2-4 tablespoons almond milk, if needed to reach desired consistency
Directions
Carrot Cake Muffins:
Preheat oven to 350F. Line a muffin tin with paper or parchment liners and set aside.
Into a large mixing bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Stir in coconut oil, eggs, and milk. When that's combined, stir in shredded carrots.
Pour batter into each muffin liner ¾ full. Place pan into the preheated oven and bake for 25 to 28 minutes, until center of the muffins are slightly domed, firm to the touch, and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely before frosting.
Cashew Cream Frosting:
Soak raw cashews in filtered water overnight (or minimum 3 hours) Drain and rinse nuts and place into a high powered blender, along with maple syrup, vinegar, lemon juice, vanilla, cinnamon, and salt. Blend and add milk a tablespoon at a time, until it reaches a smooth, spreadable consistency. Stop and scrape down the sides of the blender, if necessary.
Place the frosting into a piping bag (or plastic baggie with the tip of the corner cut off) and pipe frosting onto each muffin, in a circular motion. Top with cinnamon, shredded carrot, or chopped walnuts. Makes 12-14 muffins.