I made one batch of these muffins and they tasted so good, that I promptly made a second batch right then and there. The outside of the muffins are crispy and the insides are super moist and chewy. I love the combination of the carrots and coconut. I was surprised at how well they both go with the cinnamon and ginger. My kitchen smelled divine after these were done!
These muffins were a great way to use up some of the big bunch of carrots I bought at the farmer's market this weekend. You know it's fall when the predominant colours at a farmer's market are orange, red and yellow!
Click the title of this post or the "read more" link to see how I made these muffins.
In order to make skim milk...
The result were tasty and very crispy chips that are perfect for dipping in some homemade hummus or salsa. LOVE!
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I started this blog after deciding to give up on fad diets, listening to “experts,” counting calories,
measuring, logging, depriving, bingeing, and feeling guilty. All of that only served to make me
bigger, unhealthier, and unhappy. I finally decided to keep it simple: listen to my
own body and eat real food. I
started cooking with ingredients as close to nature as possible and one year later I
feel healthier and happier. I love food and I love cooking it. This blog is an ongoing collection of my new
and favorite recipes. Some, I’ve made
up, but most are inspired by what I see online. Feel free to browse, follow, and leave a
comment! Thanks for reading!
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