Skip to main content

Carrot Walnut Chocolate Chip Muffins

I think it's safe to say I'm on a muffin kick.  These were a hit with Picky Eater #1(my 5 year old).  Of course I just told her they were chocolate chip muffins.  I feel so sneaky that I got her to eat her carrots without her even knowing it... and before lunch!

1 cup fresh carrot juice
3/4 cup almond milk
2 1/2 cups whole wheat pastry flour
1/2 cup walnut pieces
1 cup vegan chocolate chips
1/2 teaspoon cinnamon
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground flax seed meal
1/3 cup unsweetened apple sauce
1 teaspoon vanilla extract

1.  Preheat oven to 400 degrees F. 
2.  In a bowl, combine carrot juice, almond milk, applesauce, vanilla extract, sugar, and ground flax seed meal.
3.  In a separate bowl combine whole wheat pastry flour, cinnamon, baking soda, baking powder, and salt.
4.  Slowly add dry mixture to the wet mixture and stir until combined.
5.  Spray a muffin tin with nonstick spray and fill each cup 3/4 full with the batter.
6.  Bake for 15 minutes.


Morgan-- said…
These look so good! I love how you used fresh carrot juice in them!!!!! I haven't ever thought to do that. You know me and the carrot juice, haha
I can't wait to try them!
These look amazing! I LOVE anything carrot flavor! The ingredients look so healthy too.
These muffins not only look so yummy, but they are healthy too. I agree with both Morgan & Heather, I love that you added carrot juice. I am excited to make these. Thanks for another great recipe. Did you see my recipe on the raw mango, peach & blueberry crisp. You have to make this for your family, it was amazing:)

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.