OK, I’m not going to sugar coat my next statement. (Would be hard to do so anyway since there’s no refined sugar in this recipe!) OK, here goes! The reality of this recipe is that it will never produce carrot muffins with the same lovely mouth feel and moistness associated with their cousins made with real butter or veggie oil and refined sugar. Never. Can’t happen. But what this muffin does offer is a healthy alternative while still delivering the tasty mixture of ingredients offered in the original product. But super tender and moist? Not going to happen. Oh, don’t get me wrong. It’s not like biting into flavored cardboard. But meltingly moist these muffins are not. But a great deal better for us? Indeed they are! And oh, so easy to build. And the fact that they come in portioned amounts, is also in their favor. (Can’t cut a large piece for yourself like you can with my Healthy Carrot Quick Bread, which incidentally is pretty darn delicious and healthy too.)

So, if you too enjoy muffins for breakfast, but feel a little guilty if the muffin is full of fat (even if it’s healthy fat) and sugar, then I suggest you give this wonderful recipe from ifoodreal.com a try.  

As always, be cognizant of how your own cooking tastes. I know it may sound terribly simplistic, but if you don’t like whatever it is you just prepared, chances are your partner isn’t going to care for it either. Of course, kids don’t count. Because they are often picky eaters. (It’s in their job description after all! #1 – be a picky eater. #2 – bug your parents on a daily basis especially when they are right in the middle of a task that requires their full attention. #3 – never mind, you get the picture!) Anyway, my point is, don’t take it personally if whatever you fixed is not well received by your spouse. And especially none of this “well I worked hard on this dish and you had better damn well eat it” attitude either. Martyrdom is not an appealing characteristic in a spouse or partner. And a terrible trait for children to learn. This is the time for humor. Because if you try new recipes, you can expect to prepare your share of dishes that are not as well received as others.   

Believe me, your family will forgive you a bad dish. But it’s hard for anyone of any age to sympathize with someone who gets all bent out of shape, and mean, when a good laugh would be the proper response. Food should never be the source of family friction. The dinner table should be the place where kids learn good manners, where they witness responsible adult behavior, where they can express themselves, ask questions, and learn to accept that life is full of “not your best effort” as well as “that was really great”. After all, it’s how we respond to failure that defines us as much as how we graciously experience success.

Peace, love, and happy cooking to all.    

2 lg. eggs

⅓ c. honey

1 tsp. pure vanilla extract

1 c. rolled oats

1½ c. coarsely grated carrots, packed

¾ c. unsweetened applesauce* 

⅓ c. golden raisins, cut in half if they are fairly large

1 c. whole wheat flour

2 tsp. baking powder

¾ tsp. baking soda

½ tsp. kosher salt

1½ tsp. ground cinnamon

½ tsp. nutmeg

⅓ c. unsweetened coconut flakes  

⅓ c. chopped nuts, plus more for the topping (I prefer pecans)   

cooking spray 

In a large mixing bowl, whisk the eggs, honey, and vanilla together. Stir in the rolled oats, grated carrots, applesauce, and raisins. Let sit for about 15 minutes. (This little bit of time allows the oats and raisins to soften a tad.)

In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Add to the egg mixture and gently mix just until combined. Do not over mix. Stir in the coconut and nuts.

Using a regular sized ice cream scoop, plop batter into a greased non-stick muffin pan. (Should make about 15 muffins.) Top with additional chopped nuts. Press the nuts lightly into the batter before throwing the pans in your oven.

Bake in a pre-heated 350-degree oven for 20-23 minutes or until a toothpick inserted in the center comes out clean. Don’t over bake.

Remove from oven and let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Store in an airtight container in your refrigerator. Gently warm just before serving. Muffins take well to being frozen.  

*If you don’t have applesauce on hand, make your own. Peel and seed 1 large apple. (I used a very large Honey Crisp apple.) Cut into small even sized pieces and place in a small covered heavy pan with a tablespoon of water. Cover, bring to a boil, reduce heat to a gentle simmer, and cook the apple until tender. Check periodically as the apple cooks. Add a bit of additional water if necessary. When tender, mash it up.