Friday, April 4, 2014

Taste Test: Carrot Walnut Muffins

Nope, this is not fruit cake. 

Wouldn't you agree that it is extreme joy making a recipe for the first time and your family raves for it!?! This is what happened when I made the Gluten-free, Sugarless Carrot Walnut Banana Muffins from This Original Organic Life. I'm going to share the few minor changes I made to the recipe.

Rachel from This Original Organic Life had mentioned that the recipe is sugarless because no sugar was added. The sweetness comes from the fruits only. I used the almond flour for my base and used two bananas (instead of 3) and 1/3 cup coconut oil (instead of 1/4 cup). I also used tri-color carrots for added color, depth, and taste. I also added raisins and cranberries with the chopped walnuts. My husband had the nerve to ask if this was fruit cake. As if! When I shared what was in it - he said 'fruit cake.' I said, no it's carrot-walnut muffins with ... then proceeded to list the ingredients. Even though he considered it as such, he still had several minis. =)

The recipe made 36 miniature muffins. Though it's probably not a good idea, I did eat some of the raw batter before baking and it was good and had a nice naturally sweetened taste. I was surprised of how yummy these muffins were after baking and was stoked that my 5 year old asked for more after eating 4 minis. I had some for breakfast the next day. YUM-O! 

You have to try this recipe. It is so good! Rachel of This Original Organic Life shares some ingredient substitutions on her blog. Now that I've peaked your interest (again), be sure to visit her blog post for further inspiration! 

Choose, eat, and live well! =) 

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