My son and I baked these together on a day we were especially feeling sad about losing our favorite pet. Cooking can be a truly therapeutic and calming experience for the soul particularly for kids. My son afterwards sighed and said “I feel so much better.” As the aromas of cinnamon and nutmeg wafted through our house, we all just felt a little better.
Food can be such a powerful, sensory experience that connects us instantly with ourselves and nature. When we touch, feel and smell real food, it is an opportunity to truly embrace the now and provides the mind with presence. I know my son and I both felt that.
On a practical note, these muffins are super satisfying and packed with good quality protein and healthy fats. Only sweetened with a small amount of maple syrup and dried fruit, they are perfect for those seeking low sugar and naturally sweetened recipes and are fantastic for breakfast or a quick afternoon snack on the go. The subtle sweeteness of coconut flakes and raisins coupled with the crunch of sunflower seeds and hints of cinnamon, truly make these special.
Preheat oven to 375
You will need a one dozen muffin tin plus cupcake liners. Line the entire one dozen muffin tin with the cupcake liners then briefly set aside.
3 local organic eggs
3 tbs organic extra virgin olive oil
1 cup buttermilk or non dairy milk such as unsweetened hemp
1 tsp organic real vanilla extract
1/3 cup real organic maple syrup
1 tsp cinnamon
1 tsp sea salt
1 tsp freshly grated nutmeg
2 cups gluten free flour (I highly recommend Pamela’s gluten free baking mix as it is the closest to mimicking real flour and has the baking powder in it)
2 cups organic shredded carrots
1/2 cup organic raisins
1/2 cup organic unsweetened shredded coconut
1/2 cup organic raw sunflower seeds
Wash, peel and shred carrots ( approx 2-3 carrots) till you have 2 cups of shredded carrots. Set aside briefly.
In a large bowl, crack eggs and add to bowl. Then add vanilla extract, olive oil, maple syrup and buttermilk or non dairy milk. Whisk well with a fork then add sea salt, cinnamon, fresh nutmeg and gluten free flour. Use a fork to whisk well till all the ingredients are fully combined scraping up the sides of the bowl.
Now add shredded carrots, raisins, coconut and sunflower seeds. Fully combine all the ingredients then using a large spoon fill your muffin tin. This will make exactly one dozen.
Bake at 375 approx. 30-35 minutes till golden brown. Cool and enjoy! These can be stored in an airtight container and are good for 3-5 days.
These muffins are a little gift from me to you ❤️ . A baking gift that took a super sad day and brought some ease to our tender hearts.
Much love – Chef Emery oxoxox
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