Hope everyone had a great Easter!
We wanted to take a minute to say that we love receiving your emails! You guys are so sweet and keep us motivated to continue with this blog during times when we think “is anyone even reading this thing??”
Some of you have been commenting on how you wish we would post more often. Notice a little slacking eh? We wish we could post more often too! But with work and getting our butts into the gym every night (it’s an elevator ride down- we have no excuse) we can’t always find the time. At this point our blog is just a hobby. However, it is a hobby we are really passionate about We love inspiring ourselves and others to make healthy choices to feel their best! So thank you all for your support.
We meant to post these Oatmeal Carrot Cake Muffins before the holiday as an awesome breakfast/brunch addition, but somehow it got to be the Wednesday after Easter. Sorry! Still make them though. They are a perfect breakfast or on-the-go snack option, and they are delicious!
Ingredients: (makes 12-14 muffins)
- 2 medium carrots, shredded
- 2 medium bananas, mashed
- 2 eggs
- 2 tablespoons to 1/4 cup of maple syrup (depending on how sweet you want them)
- 1 cup of unsweetened almond milk
- 3 cups of oats (*gluten free if needed)
- 2 teaspoons of cinnamon
- 1 tablespoon of baking soda
- 1/2 teaspoon nutmeg
- 1/4 cup of unsweetened shredded coconut
- 1/2 cup of raisins
- Preheat the oven to 350 degrees F.
- Pour your oats into a blender and pulse for 10 seconds until the oats are broken down (but not like a ‘flour’). This step is not necessary but I like the texture of the muffins better this way.
- In a medium size bowl, mix the dry ingredients together (oats, cinnamon, baking soda, nutmeg, coconut) then add the wet ingredient (carrots, banana, eggs, maple syrup, almond milk) and mix until well combined. Mix in the raisins.
- Line a muffin tin with cupcake liners or lightly grease with coconut oil. Spoon batter into the muffin tin. These will not rise too much so fill them up for larger muffins.
- Bake for 20 minutes. Cool on a cooling rack. Store in an airtight container.
Adapted from: Whole Foods New BodyRead More