He's right though, I haven't. I guess I haven't been making desserts since I started eating meat again because I am getting more calories from beef and pork and I'm trying to be a little more conscious of my sweets intake now. Honestly, it kind of sucks, and doesn't really seem to be working out. Just because I don't bake desserts, doesn't mean I can't be persuaded into a late night bowl of ice cream or that
So... on a search for a somewhat healthy "dessert" I spent some time concocting these Carrot Chia Coconut Muffin Drops. I call them drops because they don't really rise too much. The shape that you put them in the muffin tin is will be the shape you have when they come out of the oven.
- 1 c. coconut flour
- 1 tsp baking soda
- 1/2 t. salt
- scant 1/4 c. honey
- 1 c. apple sauce
- 2 eggs
- 1/3 c. milk
- 2 t. vanilla
- 2 tbsp. chia seeds
- 2 t. cinnamon (less or more to taste)
- 1/3 c. coconut oil (or vegetable oil, butter, or margarine)
- 3 tbsp. coconut palm sugar
- Juice & pulp from 3 medium sized carrots OR 2/3 c. carrot juice 2/3 c. finely grated carrots
Preheat oven to 350 degrees.
Sift together the coconut flour, baking soda, and salt.
In a separate bowl whisk together honey, apple sauce, eggs, milk, oil, carrot juice, and vanilla.
Stir the above 2 mixtures together. Add in the sugar, chia seeds, cinnamon, and carrot pulp.
Scoop batter 3/4 full into greased or lined muffin tins.
Bake for 25 minutes for regular sized muffins, or 15 minutes for mini muffins.
Immediately remove from tin and move to cooling rack.
I'm kind of proud of myself with these, this is the first recipe I've really made on my own. I looked at 4 or 5 recipes for different types of muffins to see the wet to dry ratio and went from there. They came out really good too! The energy from the chia seeds and antioxidant nutrients in the carrots will be a nice kick-start to your Monday morning.
What have you baked lately? Do you like these kinds of posts? Should I bring this column back to Just Me aghan? Let me know in the comments below! :)