Tyler’s “Healthy Junk Food” Carrot-Applesauce Muffins
Oh goodness! Has it really been two weeks since I posted last? Where has the time gone? I am posting an oldie but a goodie here today. These are my son’s favorite muffins. In fact, I named them after him after creating this recipe specifically for him. It is a variation on a classic. He was craving something sweet but didn’t want fruit at that moment so muffins it was! Chances are, your kids will love them too! I’ve been passing this recipe around for a few years to my friends, making them with my elementary cooking classes, and even had it published in the first Holistic Moms Network Cookbook. I would love for you all to have it!
Tyler‘s “Healthy Junk Food” Carrot-Applesauce Muffins
1 1/4 cup cassava or paleo baking flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup melted coconut oil, or melted butter.
1/4 cup raw honey
2 large cage-free (preferably farm fresh) eggs
1/2 cup organic applesauce
1/2 teaspoon natural vanilla
1 1/2 cups finely shredded organic carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped organic walnuts (optional)
For Icing: Optional – It’ll Make it Not Paleo
1 pkg organic cream cheese
1 stick organic butter(unsalted)
1/2 tsp natural vanilla
1/2 tsp fresh, organic lemon zest(optional)
Honey, Sugar, or Stevia to taste
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners or grease with coconut oil or butter.
Sift together the first 5 ingredients. In a large bowl, whisk the oil, sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20-30 minutes. Sometimes paleo batter takes longer to bake than other flours and baking times may vary with different ovens. Start checking the muffins at around 20 minutes and keep baking until a toothpick comes out clean. Remove from oven and transfer to a wire rack to cool completely.
Makes: 1 dozen full-size cupcakes.
Shared at Monday Mania
Sarah is a wife, mom of 5, horse farm owner at Outlaw Acres Iowa, and real food blogger at Real Food Outlaws. She is also a Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of Des Moines, and owns Natural Health Improvement Center of South Jersey. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).