Carrot Muffins

When my children were small, oddly enough they loved vegetables. But as they got older, green food became "not cool". They started not to eat fruits and vegetables like they used to. So, to improvise, I would sneak it in their food. I would puree the vegetables in soup so they would not see the chunks or would make healthy snack items. One of the items I usually make are these carrot muffins. Moist and so tasteful, it has become a hit here in our household. I use whole wheat flour for extra fibre. If you do not like the taste of whole wheat, all purpose flour can be used.

Carrot Muffins



Preheat oven to 350 degrees F

one or two 12-cup muffin pans, greased or lined with paper liners

2 cups whole wheat flour

1 1/4 cups brown sugar

3/4 cups raisins

1/2 cup chopped walnuts

2 tsp baking soda

1 1/2 tsp. cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2 1/2 cups peeled and grated carrots

3 eggs

3/4 cup vegetable oil

Combine the flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir well.

Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring just until moistened. Spoon batter into prepared muffin pans, filling three quarters full for regular-size or full for large-size muffins.

Bake for 20 minutes for regular muffins or 27 minutes for large muffins or until tops spring back when lightly touched.

Variations:
Omit nuts if desired. My kids hate nuts so I make carrot muffins without the nuts.

Switch the carrots with shredded zucchini.

A healthy breakfast alternative. My son

A Natural Version to The Peanut Butter Cup

There's one chocolate that I absolutely love which is Reeces Peanut Butter Cups. The delicious chocolate complemented by the peanut butter is truly heaven. But not exactly great for my abs, butt and thighs. So I'll switch it up with this recipe. I'll pretend play with this healthy rendition of the peanut butter cup. Just as good but it is actually good for you. When you have that sugary, chocolate craving, keep a stash of these on hand. Even better eaten out of the freezer.

Using dark chocolate, natural peanut butter and banana. It truly makes a delicious treat. 

Banana Peanut Butter Cups

You will need:

1 banana, sliced

1/4 cup natural peanut butter or almond butter

2 tsp coconut oil

100g dark chocolate bar

small paper candy cups

Blend 1 tsp of the coconut oil with the peanut butter in a bowl and set aside

Melt the dark chocolate and 1 tsp of the coconut oil

Drop the chocolate in the cup approx. 1/2 tsp. add banana, then layer the peanut butter and top with chocolate.

I place the cups in mini tart tin tray to keep the shape of the cups.

Freeze for 20 minutes.

Store in an air tight container.