Ok, get ready for this! These nutrient-dense muffins are a game-changer.
Firstly, I’m a big believer that quality food should taste good and be easy to make.
In addition, I’m big into muffins. I always have been. For example, you toss a bunch of things together, put them into a little muffin tin, and voila! An easy, rad snack. ‘Cause you know, I’m always about the easy. (No croquembouches here).
Quite often, I play around in my kitchen and try a bunch of stuff to see what’s simple and tasty.
I love the vegan supa health muffins from Whole Foods Market, but they aren’t gluten-free, unfortunately. So, I was tinkering around one morning trying to recreate those bad boys and make something that was just as tasty and nutrient-dense. I tossed together a bunch of the ingredients, subtracted a few things I didn’t have on hand, and added a couple of my favorite flavors.
When I took it out of the oven, I was like: “HOLY!”
Usually, my creations don’t turn out amazing the first time around. #realtalk here. But this one? AMAZING. A sure-fire winner right off the bat.
But, what I love most about these muffins is that they are nutrient-dense.
Firstly the carrots have lots of beta-carotene, which turns into vitamin A through the digestion process and add extra, natural sweetness to sweeten the muffins instead of traditional white sugar. I’ve also added chia seeds to this recipe which are loaded with great fiber, protein, omega-3’s, and anti-oxidants. But, it doesn’t stop there. The pumpkin seeds are packed with magnesium and manganese to copper, protein, and zinc. Also, I’ve included heaps of coconut, which is a superfood. The coconut shreds and coconut oil are full of the good fats, omega-3’s, and are immune system boosters. And lastly, the walnuts are nice because they are full of protein, good fats, and omega-3’s. Wowza! A whole lot of goodies loaded into one easy recipe.
Above all, these nutrient-dense muffins are more than just yummy – they are packed full of vitamins and minerals.
Also, the toasted coconut makes these muffins scrumptious.
Of course I’m a huge sucker for anything with toasted coconut. As a gluten-free and plant-based person, I have a difficult time finding perfect replicas of the traditional wheat and dairy based baking. But, when there is toasted coconut involved, I find that extra richness and sweetness just irresistible.
Also, the great thing about these super seed carrot cake muffins is that you can eat them for brekkie.
I don’t know about you, but I am always rushed for breakfast. So, these muffins are stored in my freezer and I warm them on my way out the door. Sometimes, I don’t even defrost them. I literally grab ’em, put them in tupperware, and go. Also, the nice thing about plant-based food is that you don’t have to worry about ingredients (like milk and eggs) going bad on you throughout the day.
- 4 large carrots
- 2 cups of walnuts
- 1 cup of almond milk
- 1 cup of coconut flakes
- ⅓ cup pumpkin seeds
- ¼ cup of chia
- 1 tablespoon of vanilla extract
- 2 teaspoons of stevia
- ½ cup of coconut oil
- 1 ripe banana
- 5 dates
- 1 teaspoon of psyllium seed husk (or powder)
- ½ cup water
- Put 1 teaspoon of the psyllium into a small bowl
- Then, add in the ½ cup of water to it
- Stir it and let it gel for 5 minutes
- To start, preheat the oven to 350 degrees F
- Then, spread the 1 cup of coconut evenly onto a baking sheet
- Toast it in the oven for 3 minutes
- When done, grab a big mixing bowl and add it in
- Get your blender out
- Next, cut up all the carrots into small sticks roughly the size of your thumb for easy blending
- Place all of those in the blender
- Then, add in all the walnuts, banana, 1 cup of almond milk, vanilla extract, dates, and stevia into the blender too.
- Blend it up. You'll probably need to scrape down the sides every few pulses. You don't have to pulverize it, just blend it until it's all mashed up
- Then, pour that into the mixing bowl
- Add in the pumpkin seeds, chia, and psyllium "egg"
- To start, mix all the ingredients together
- Preheat your oven again to 350 degrees F again
- Then, get out a muffin tin. I'd recommend using two 12-muffin tins to make a total of 24 muffins. (But if you only have one tin, you can compact it all into the single tin. Just bake them for an hour and keep checking in on them. You may need to cook them past an hour depending on your oven)
- Line the muffin tin with coconut oil
- Next, scoop the batter into each muffin holder
- Bake them for 45 minutes (if you have a total of 24 muffins) or bake them for 60 minutes (if you have only 12 muffins)
But, the best part about making these is that your kitchen will smell divine.
So leave me a comment below, send me a message on Twitter, or Instagram! Above all, I always love hearing how my recipes turned out for you. (Or invite me over. That works too). Honestly, I love these nutrient-dense muffins so darn much that I’ll help you eat them.
Kelly from The Wild Manifesto