Have Your (Carrot) Cake and Eat it Too!

Maybe it's because of my cinnamon addiction or having a pet bunny growing up rubbed off on me, but carrot cake is one of my favorite desserts. After much experimentation, I concocted a couple much healthier alternatives! Below is my recipe for Carrot Oatmeal Muffins and if you subscribe you may just find a certain smoothie in my eCookbook involving some of these ingredients :)

makes 12 regular muffins or 24 minis

Ingredients:
1.5 cups oats
1 cup shredded carrots
2 egg whites
1/4 cup almond butter
1 tbsp maple syrup
1/4 cup raisins
1/2 cup unsweetened applesauce
1 cup almond or coconut milk
1 tsp vanilla extract
1 tsp coconut extract (optional or sub 1 tsp coconut oil)
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 scoop protein powder (optional)
Sliced almonds for topping (optional)

Directions:
1. Preheat oven to 350.
2. Combine all ingredients in a large mixing bowl until throughly mixed (it should look like the first picture below).
3. Spray or grease muffin tins (I used Trader Joe’s coconut oil spray – my fav), and fill each with 1-3 tbsp of batter depending on the size of your tins. Top with additional almond slices, if desired (I used Trader Joe’s Honey Roasted Almond Slices – another staple in my pantry).
4. Bake for about 15 minutes or until a toothpick comes out clean.
5. They’re great with a drizzle of honey or almond butter as well!