carrot muffins

​Tonight I have the privilege of attending a cooking class at author of, Lucia's Calabria, Lucia Alviano Flotow's home. The description of the class is to bring a bottle of wine, where we will learn recipes from her cookbook, and eat. I'm in!

I look forward to sharing with you my experience, photos, and hopefully some fun new ​Italian recipes. In the mean time, you should make these carrot muffins. They are not overly sweet (adjust if you like a sweeter muffin) and perfect for a breakfast to grab on the run. I made a coconut whip, to give them a little something extra. But by all means, this is not needed.

adapted from: ​Love and Lemons

1 cup of shredded carrots (about 3 medium size carrots)​
1 egg
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup melted coconut oil
1/2 cup all-purpose flour
1/2 cup of whole wheat flour (barley or rye would work nice here too)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees and grease muffin tin.

Shred carrots in a food processor. Add in egg, sugar, applesauce, vanilla and coconut oil until well blended.

In a seperate bowl, sift together dry ingredients. Fold in wet ingredients, making sure not to overmix.

Fill muffin tins and bake for 16-18 minutes.

Cool before topping with coconut whip (optional).

Coconut Whip:
one can of whole coconut milk (placed in fridge overnight upside down)
2 teaspoons of maple syrup

Whip coconut milk and maple syrup together until you reach a whipped consistency.

Top muffins and sprinkle with nutmeg or cinnamon.