Sunday, June 3, 2012

Carrot Apple Walnut Muffins



We have had quite the weekend.  Stomach bugs all around plus three dance shows makes for a very exhausted family.  I came down with the bug Friday afternoon and Kota was up all night Friday.  My amazing mom was up to help and I luckily got to go to bed at 4pm.  Thanks to some activated charcoal we both made it through our dance performances.  Dakota had two dances in two different shows and I danced in a third show- it was a very long day! Somehow we all made it through.  My mom continued her awesomeness and brought both kids to see me dance in the afternoon.  I am so happy I got to share something I’m passionate about with my kids.  These pictures make me pretty happy too.




After such a busy day we all crashed early Saturday night (like 8:30 early) and spent today taking it easy.  The kids played together and I took time to actually sit down on our couch.  It seems silly but somehow I never seem to get a chance to sit down! 

After I got all that sitting out of my system I remembered the carrot pulp that was waiting for me in the fridge.  I juice almost every day and all of that pulp going to waste makes me sad.  I haven’t figured out how to use any of my green veggie pulp but that will be my next project.  The next time you make some carrot juice, save your pulp and make these awesome muffins.  They are high in fiber (all of that pulp!), low in sugar, gluten free, vegan, and kind of addicting.  If you don’t juice and still want to make them, see my note below.

Carrot Apple Walnut Muffins
Makes 36 mini muffins

2 cups almond flour
¾ tsp baking soda
2 tsp cinnamon
1 tsp salt
½ tsp nutmeg
3 eggs
1/8 cup grapeseed oil
1/8 cup honey
¼ cup water
½ tsp ginger, grated
2 cups carrot pulp
1 cup walnuts, chopped
1 apple, shredded

Preheat oven to 325.  Line a mini muffin tin with baking cups. I like to use these unbleached cups.




Combine almond flour, baking soda, cinnamon, salt and nutmeg in a large mixing bowl.




Mix together thoroughly to remove any lumps.


Whisk together eggs, grapeseed oil, honey, water and ginger. 





Combine carrot pulp, walnuts and apple and set aside.



 Add egg mixture to flour mixture and mix well.



Stop your kids from pilfering the apples.



Slowly add in carrots, apples, and nuts.



Spoon mixture into baking cups.




Bake for 20-25 minutes.  Allow to cool on a wire rack and serve.




Note: If you don't have any carrot pulp you can substitute shredded carrot.  You can probably omit the water in the recipe due to the higher moisture content of the shredded carrot. 

Another note: If you want to take pretty pictures of your food, give your kids plenty of muffins first.



The swipe.


Does he look guilty?


Dakota loved them too, she was just a little more patient.


2 comments:

  1. Don't know if I would leave the water or take it out using the shredded carrots. I have to use gluten free and nut free flours and one thing u are always fighting besides fast drying out (hence the beauty of muffins) is the heaviness. I've had muffins I swear I could use to weight lift with!

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    1. he he, I have to laugh at the weight lifting with muffins! I've definitely had this experience too. I always like to evaluate the dough whenever I'm making baked goods and add liquid as needed and luckily things normally turn out ok :)

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