Do you remember that Chai Carrot Pear Sauce recipe I posted a few months ago? There was such a great response to it which made me really happy because it was soooooo tasty! You know what is even better….enjoying that sauce as is and then using it in these muffins!
With 2012 around the bend you know I will be sharing a slew of healthy recipes to keep your taste buds happy and your waistline slim. Let’s go make some muffins!
Originally (back in October) I styled these with that little ribbon because October is Breast Cancer Awareness Month. This awareness month was originally created to promote mammography as a tool for early cancer detection. Later on the Susan B. Komen foundation further branded the issue with the pink ribbon and all kinds of charity events.
According to me, each and every month we should be aware of finding a cure. I bet that you would agree with that too.
So these muffins were made with BIG flavor and styled with awareness in mind. Together we can take action no matter what month it is, yes?
Let’s take a look at the stunning color and glow of that pear carrot sauce…
It is oh so healthy too! Nothing but sweet fruit, carrots and some spices. That’s all it takes for a healthy snack.
The cupcake liners are something kinda special too!
I love making muffins. They are perfect for Project Lunch Box. Speaking of which I have lots of new recipes coming up that you can pack to-go for work or school. Stay tuned for those.
Did I mention these muffins are gluten free, refined sugar-free and vegan? That’s a lot of bang for the buck!
What is your favorite muffin recipe? Do you like to have them for breakfast, brunch, snacks or all the time?
Do you pack them in your lunch box?
- 1 cup Gluten Free Oat Flour or Quinoa Flour
- 1 cup blanched Almond Flour
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon fine Sea Salt
- 1/8 teaspoon ground Cardamom
- 1/2 teaspoon ground Cinnamon
- 1 cup Chai Carrot Pear Sauce
- 1 cup light Unsweetened Coconut Milk
- 2 tablespoons unrefined Coconut Oil, melted
- 1 teaspoon Almond or Vanilla Extract
- 3-4 droppers full of Vanilla Stevia Drops Adjust to taste
- 1 large Carrot, peeled and finely shredded
- Your favorite nuts
- unsweetened Coconut Flake
- Pre heat oven to 350 degrees F with the rack in the middle. Prepare standard sized muffin tins with liners or cooking spray. Whisk together dry ingredients in a bowl. Stir together wet ingredients in a separate bowl. Combine the wet and dry ingredients, stirring well. Fold in the shredded carrots last. Adjust spices and sweetness if desired.
- Fill muffin cups evenly with batter. Top with pistachios or other nuts if desired. Bake for 26-30 minutes or until a toothpick comes out virtually crumb free.
- Enjoy with whipped cream, thick yogurt and/or coconut flake.
- You can also use homemade or store bought pear or applesauce in this recipe. The spices add the chai flavor.
Healthy Muffin Recipe Links
- Blueberry Lemon Muffins – Gluten Free MarlaMeridith.com
- Blueberry Oat Muffins Vegan or Not What Would Kathy Eat?
- Chocolate Vanilla Muffin Cakes – Gluten Free MarlaMeridith.com
- Orange Honey and Quinoa Muffins Le Delicieux
- The Ultimate All Inclusive Breakfast Muffins Anja’s Food 4 Thought