Recently I made a batch of gluten-free carrot cake muffins adapted from @healthbymads on IG! I made mine gluten-free and vegan by subbing in almond flour for regular flour. I wanted to make this recipe because carrots have so many benefits! They are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium. These muffins are a delicious way to get some important nutrients first thing in the morning or as a quick afternoon snack. 

Ingredients

• 1 cup grated carrots

• 1 grated apple (peel the skin first)

• 1 mashed banana

• 1 cup oats

• 1 cup almond flour

• 1/4 cup coconut sugar

• 1 tbsp coconut oil

• 2 eggs/flax eggs 

• 1/2 cup raisins

• 2 tsp vanilla

• cinnamon

• dash of salt

• 3 tsp baking powder

Directions

1. Preheat your oven to 350 degrees and get a non-stick muffin tray

2. Grate the apple and carrots, then mash the banana and combine all in a bowl along with the melted coconut oil, eggs & vanilla.

3. In a separate bowl, combine all dry ingredients, then in parts, combine the dry ingredients into the wet ingredients

4. Lastly, fold in raisins, then pour into the muffin tray

5. Bake for about 14-17 min and enjoy! 

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𝐵𝐿𝑈𝐸𝐵𝐸𝑅𝑅𝑌 𝐵𝑅𝐸𝐴𝐾𝐹𝐴𝑆𝑇 𝐵𝐴𝑅𝑆 ✨- When I saw these blueberry breakfast bars on @idahuang_ ‘s page I had to make some! I love incorporating blueberries into my day because they are low in calories but high in fiber, vitamin C and vitamin K. Rich in Flavonoids, blueberries are one of the fruits that the highest antioxidant capacity. Here is my adaptation of the recipe: 2/3 c of blueberries 1 egg 1/2 c of peanut butter 1/4 c of coconut oil 3/4 c of coconut sugar 1/4 c of coconut flour 1/4 c of almond meal Zest of 1 lemon 2 tbs of lemon juice 1 tsp of vanilla 1/2 tsp of baking soda 1/4 tsp of fine sea salt Preheat oven to 350 degrees. Line a baking sheet with parchment paper and oil. Combine the peanut butter, egg, sugar, oil, lemon zest, lemon juice, and vanilla until smooth. Next, add the coconut flour, almond meal, baking soda and salt. Fold in the blueberries. Spread and even layer of the batter mixture onto parchment paper. Bake for 25 minutes or when cake tester comes out clean. Cut into 8-10 pieces when cool. Enjoy!

A post shared by Holistic Wellness 🌱🥑 (@awellthygirl) on Aug 24, 2020 at 8:04am PDT