One of my goals this year is to keep focused on my family’s health and introduce new recipes. I am excited to use my slow cooker more and discover various ways to hide ‘the good stuff’ – i.e. vegetables! My five-year-old can be quite the selective eater and getting things past her palate can be tricky. She often calls me out on my attempts at hidden veggies, protein powder etc., so when she saw me shredding carrot in preparation of these tasty spiced orange carrot muffins, she ran the other way. Thankfully once they were in the oven and the sweet aroma filled the house, she was eager to try one and asked for more!
Today she helped me bake up a few batches. My girls have baked since they were about a year old. They love to be involved in the measuring, mixing and tasting 😉 We decided to use Coconut Christmas Milk (a.k.a dairy free egg nog) in our muffins we made today. They’re dairy free and sweetened with maple syrup (or substitute with a sweetener of choice). The kids love these!!
Spiced Orange Carrot Muffins
1 ½ C whole wheat flour
1 tbsp. ground flax
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
pinch of salt
1 C dairy free milk
1 medium carrot (finely shredded)
*3/4 tsp. orange extract
¼ C pure maple syrup
Preheat oven to 350°F.
Grease muffin tin or line with muffin cups.
Add ingredients in large bowl by order listed.
Stir until well combined.
Fill muffin tin 3/4 full.
Bake for 22-25 minutes or until toothpick placed in centre of muffin comes out clean.
Makes approx. 1 dozen.
*alternatively, you can use 2 drops of orange oil or ¼ C orange pulp