Carrot Almond Butter Muffins

I’m off work today and my work-from-home husband just asked what I was going to do today. I mean, it’s as if he thought I would say I have no idea…or that I’d be bored. Pssssh. A blazing hot summer day living in a vacation town? I can fill my day and love every second!

Is it just me or do all adults have a never-ending list of to-dos? I don’t plan to spend today being overly productive, but if I get the bug, there’s always laundry to fold, a dishwasher to unload, and any number of cleaning and or organization projects on the docket. It never ends but because it never ends, it’s also easier to delay all the adulting in the wings.

So, let’s be honest, I’m avoiding adulting at all costs. It’s my day to play…without kids. Alone, in fact! I imagine I’m not the only parent who craves silence and the freedom to pick-up a book uninterrupted or not be summoned every minute of the day for {fill in the blank}.

So first, blogging. Then the beach for a bit before it gets too, too hot. I’ve got a date with my Kindle. Then a workout (live ride starts at 11:30am) and lunch at home. I’ll shower up just a bit before heading to the pool where I’ll hope to beat my kids there. At our pool, there’s the end the adults without little kids congregate at and then the “kids corner” where the parents all grab lounges by the stairs into the pool, where all of the little kids like to congregate. Today, I want to be at the end with all of the adults! #dreambig

I’m not even planning to cook tonight – we’ve got leftovers galore! It really is a day off! 😉

Another productive something I may just get the bug to do: get some breakfast options going. My kids are in this dry cereal kick and while it’s easy and fine-ish nutritionally, these muffins were not only well-loved, but they’re also quite impressive with their nutrition. I love sneaking healthy fats and veggies into breakfast and my kids are none the wiser to my little secret!

Carrot Almond Butter Muffins

Carrot Almond Butter Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A perfect combo of veggies and healthy fats come together in these crave-worthy muffins.

Ingredients

  • 4 eggs
  • 1 cup almond butter
  • 1/4 cup honey
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups shredded carrots (about 3 large)

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with muffin liners and set aside.
  2. In a large bowl, whisk together the eggs, almond butter, honey, and vinegar until well-combined. Add the coconut flour, cinnamon, baking soda, and salt; whisk or mix until well-combined. Mix in the shredded carrots.
  3. Scoop 1/3 cup batter into each muffin well. Bake for 22-25 minutes or until centers of the muffins are set and do not appear moist. Allow to cool slightly before serving.

Notes

Recipe from Fit Mama Real Food

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 11.8gSaturated Fat: 2gTrans Fat: 0gCholesterol: 58mgSodium: 139mgCarbohydrates: 14.1gFiber: 4.4gSugar: 7.4gProtein: 7.3g

Love muffins? Enjoy sneaking veggies into muffins and breakfast options? Cool, me too! Here’s some that I love:

Be well,

 

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