Healthy Pumpkin Carrot Muffins

Healthy Pumpkin Carrot Muffins

What is the definition of healthy in my book?

a) No refined sugar

b) No processed oil

c) An abundance of fruits/vegetables

d) No artificial ingredients (including additives, preservatives, and colors)

e) Whole organic grains/unrefined grains

f) Whole organic milk/cheese/yogurt

Let’s back up to talk about e) shall we?

Although I like to play around with gluten-free, I am by no means 100% gluten-free. I’ve been experimenting a bit more with my diet and have found that the biggest culprits for me are alcohol and fried foods, especially when consumed together.

Which is quite unfortunate, as cheese curds and red wine are two of my favorite things in the whole wide world. You can’t go to college in Wisconsin, live less than 20 minutes away from the state, and not love cheese curds. Or at least not appreciate them.

I could talk about my love for cheese curds for a very looooong time.

But, I’ll spare you. Just this one time. :)

So moving on.

Back to the whole organic grains business. I recently read a scary article about the amount of pesticides/herbicides (one or the other – I can’t remember which!) that are used on a wheat crop right before they harvest. Apparently it signals the crop to sprout more right before it dies, and is easier on the harvesting equipment. Now whether or not the article was completely based in fact is hard to know, but it got me thinking.

If I’m so concerned with chemicals on my produce, why wouldn’t the same hold true for grains such as wheat and corn?

So although I’m not going to go crazy on gluten-laden carbs anytime soon (as I still love the energy I have with less carbs), I’m going to try and reintroduce a bit of wheat back into my diet in form of organic whole wheat. I’ll let you know how it goes. :)

WHOLE wheat. I think most of us by now know the difference between whole wheat and white. We’ve got our preference and buy our bread one way or the other. I’ve heard comments such as “I just don’t like the taste of whole wheat” and “whole wheat is so dry”. Do you want to know what though? Whole wheat is the way it is supposed to be! Do you really want your wheat to be stripped of its nutrients or even *gasp* bleached of its healthy brown color? I sure don’t.

Whole wheat is certainly a preference, but in my mind, it’s also something you get can get accustomed to. Like the time I hated beer in college and forced myself to drink it – oh wait. :)

Something you can get accustomed to for the good. of. your. health.

Can I get an amen?

So that brings me to these Healthy Pumpkin Carrot Muffins. It’s snowing outside and I have the day off, which means it was the perfect morning to make muffins. Not to mention I had leftover canned pumpkin, so this seemed like the perfect recipe to make.

These babies are made with whole wheat, and without refined sugars or processed oils. If you’re still not on the whole wheat train, you can easily substitute white or go half and half. I promise I won’t judge. Coconut flour would also work if you are grain-free or following a paleo diet.

What resulted was moist, delicious, and hearty muffins. Now all they need is a little cream cheese frosting….

Oh wait, that’s not healthy either. :)

Healthy Pumpkin Carrot Muffins

adapted from Nom Nom Paleo

Ingredients:

3/4 cup pumpkin puree (not pumpkin pie mix!)

4 medium carrots, peeled

1 1/2 cup whole wheat flour

3 eggs, at room temperature

1 TBSP coconut oil, melted and cooled

2 TBSP almond butter

1/2 cup pure maple syrup (or sub honey)

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

Directions:

Preheat oven to 350 degrees. Take out eggs.

Line muffin tin, or heavily grease using additional coconut oil (I recommend using liners or silicone cups).

Grate carrots (or chop in food processor). Place grated carrots in cheesecloth or thin dish towel and squeeze out all liquid. Then lay out flat to continue drying.

Mix flour, baking soda, salt, and seasonings in medium bowl.

Beat eggs in separate medium bowl. Add in maple syrup, pumpkin, almond butter, and coconut oil. Make sure coconut oil is room temperature or your mixture become lumpy.

Pour wet ingredients into dry. Fold in carrots. Stir to evenly combine.

Scoop batter into muffin tin. Should make 12 muffins, unless you want them smaller.

Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.

Serve warm with butter. Store leftovers in air-tight container.

Enjoy!

Reader’s feedback: What are your favorite kind of muffins? Any other good ways to use up leftover pumpkin?

Healthy Pumpkin Carrot Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Healthy Pumpkin Carrot Muffins. Made with whole wheat and without refined sugar or processed oils. Delicoius and moist, you can feel good about eating them or making them for your entire family!
Ingredients
  • ¾ cup pumpkin (not pumpkin pie mix!)
  • 4 medium carrots, peeled
  • 1½ cup whole wheat flour
  • 3 eggs, at room temperature
  • 1 TBSP coconut oil, melted and cooled
  • 2 TBSP almond butter
  • ½ cup pure maple syrup (or sub honey)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
Instructions
  1. Preheat oven to 350 degrees. Take out eggs.
  2. Line muffin tin, or heavily grease using additional coconut oil (I recommend using liners or silicone cups).
  3. Grate carrots (or chop in food processor). Place grated carrots in cheesecloth or thin dish towel and squeeze out all liquid. Then lay out flat to continue drying.
  4. Mix flour, baking soda, salt, and seasonings in medium bowl.
  5. Beat eggs in separate medium bowl. Add in maple syrup, pumpkin, almond butter, and coconut oil. Make sure coconut oil is room temperature or your mixture become lumpy.
  6. Pour wet ingredients into dry. Fold in carrots. Stir to evenly combine.
  7. Scoop batter into muffin tin. Should make 12 muffins, unless you want them smaller.
  8. Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.
  9. Serve warm with butter. Store leftovers in air-tight container.
  10. Enjoy!

Until next time,

Happy clean eating!

Kate