Gingered Carrot Maple Muffins
I am just about halfway through my Reset and Restore group class, and I am feeling p-ree-ttt-tt-y dang good. Just ten days of whole foods, plant based, sugar and gluten free eating has kicked me into high gear in so many ways.
My digestion is crushin’ it.
My energy is high.
My positive mental attitude is off the hook.
And yet, I have to acknowledge: a huge part of my recovery from all the eating disorders ever was learning to chill the fuck out around my restrictions. For *forever* I didn’t eat processed foods, or fake meats, or sugar, or soy, or grains, or beans, or, or, or, etc.. I was a prideful “clean eater” (ew, gross) and I had a lot of self-worth wrapped up in the things I did not eat.
It doesn’t take a rocket scientist to know that this is an unhealthy way to live.
It is complex to note that I feel better physically and mentally eating in a Reset + Restore approved fashion, but that for my ultimate wellness I know I cannot cling to this way of eating forever. As I am prone to extremes, I thought it wise to begin brainstorming ways to gently ease out of this “perfect” style of eating.
And thus, this recipe was born.
These muffins are a perfect blend of sweet and healthy. They are moist, soft, a little bit spicy from fresh grated ginger, and are loaded with whole grains and a sneaky dash of vegetables. I made a quick batch yesterday, all the while letting the spices entice my nose.
The star ingredients are juicy lemons, moist, rich dates, and beautiful bright carrots. Yes, these muffins contain milled flour. Yes, they are kissed with maple syrup and coconut sugar. But the magic lies in the produce, almost as always.
After feeding a few test batches to my dear partner, I know they’re perfect. I have just about a 1/2 dozen dutifully waiting in the freezer for the day the Reset and Restore is over and with grace and ease, I will move into the realm of just slightly-processed eating. I truly cannot wait!
Gingered Carrot Maple Muffins
2/3 cup unsweetened cashew milk
1/3 cup coconut oil, melted
1/4 cup maple syrup
1 tsp. fresh squeezed lemon juice
1 cup fresh ground oat flour
1/2 cup fresh ground buckwheat flour
1/2 cup almond flour
1/4 cup coconut sugar
1 tbsp grated fresh ginger
1 tablespoon grated fresh turmeric
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
1½ cups grated carrots or zucchini
1/3 cup pitted and chopped Medjool dates
Optional add ins: 1/3 cup chopped walnuts, vegan chocolate chips, a dash of fresh ground nutmeg, candied ginger chunks.
1. Preheat oven to 400F. Grease your muffin pan with spray oil or line it with 8 to 10 muffin liners.
2. Whisk cashew milk with the maple syrup, melted coconut oil, and lemon juice. Set aside.
3. In a large bowl, whisk together the flours, coconut sugar, baking soda, baking powder, grated turmeric, grated ginger, cinnamon, and salt.
4.Pour the liquid ingredients into the bowl with the dry ingredients and stir just to combine. Fold in the grated carrots or zucchini, and chopped dates.
5. Scoop the batter evenly into the prepared muffin pan.
6. Bake for 15 minutes, or until a toothpick is inserted into the center, and comes out clean. Allow to cool for a few minutes before transferring muffins to a cooling rack, where they will cool completely.
Don’t forget to enjoy! Because what is food (or life!) without a little pleasure?