I vote for Muffins.

Happy Wednesday y’all!
Sorry about the brief hiatus yesterday, I was lamenting over the fact that I bombed my micro test and just didn’t feel like posting anything. Thank goodness my teacher drops my lowest test grade. Whew! Instead, I blew off some steam by baking, then I ate my body weight in muffins. Okay, maybe not my body weight, but seriously…I had a muffin and it was just what I needed to get me back on my feet. I’m pretty sure it spoke to me and said “who needs that stupid test Chels, it was 1 test…no biggie…now, could you pour me a glass of milk, I need something to wash me down.”

Thanks muffin man, thanks.

Let’s not talk about the election. This is my food blog. Not twitter. Not facebook. Certainly not a place for political rants. 🙂

You know what I vote for? Muffins.

My time is ALWAYS better served talking about my mad muffin making abilities.

Dry and wet ingredient(ses). 

We are making carrot pumpkin spice muffins people. 

These are going to rock your world. 

Top em’ with a bit of chopped walnuts. 

You will need a tall glass of milk. 

I promise. 

Oh, and these muffins are like super duper healthy. 

I second promise. 
Smear em’ with whipped cream cheese. 

Carrot Pumpkin Spice Muffins (Wheat Free):

1/2 c. coconut flour
1/2 c. barley flour
1/2 c. buckwheat flour
1 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
pinch of sea salt
2 large eggs
1/2 t. pure vanilla extract
1/2 c. organic pumpkin puree
1/4 c. + 1 T. of agave nectar
1/3 c. extra-virgin olive oil
1 1/2 c. unsweetened, vanilla almond milk
1/2 c. shredded carrots
1/2 c. chopped walnuts, optional

1. Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper liners.
2. In a large mixing bowl, sift together all of the dry ingredients.
3. In a separate large mixing bowl, whisk together the eggs for about 1 minute.
4. Then mix in the rest of the wet ingredients.
5. Pour the dry ingredients into the wet ingredients and mix to combine.
6. Fold the carrots into the batter until evenly distributed.
7. Divide the batter into each muffin cup, about 2 tablespoonfuls to each muffin cup.
8. Sprinkle each muffin with about 1 teaspoon of chopped walnuts. (You can also fold in 1/2 c. of walnuts in the batter if you want).
9. Bake for 20-25 minutes, or until the muffins are lightly golden and a toothpick inserted into each muffin comes out clean.
10. Serve warm with butter.

Makes 12 muffins.

Nutritional Info (per muffin): 173 Calories, Total Fat: 8g (2 g saturated fat), Total Carbs: 21g, Protein: 4g, Fiber: 5g, Sodium: 50g


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