Apple Carrot Muffins

Hello!  I'm back today with a round up of my last couple of weeks and a healthy breakfast muffin recipe.  Although it is still a bit chilly, our weather has been beautiful and Spring is in full swing. I took a week off between jobs to scratch a few things off my to do list.  I took Red to get his teeth cleaned.  I was so nervous for him....anesthesia is so scary but he's better off in the long run.  Poor boy hated that little bandage from his iv, and he was so woozy when he got home. His little back legs just wouldn't walk right for him. I ended up sitting on the floor at the storm door, holding him and letting him watch the birds outside until he recovered a bit and went to sleep.  So glad that is over!

I went to Hillsborough for a little day trip to meet my friend Caryn who lives near Raleigh.  It is a cute little town and about 1/2 way between us.  I have known her since 1990 -  she is one of my dearest friends.  (If you have read for awhile she is the mom of the cute triplets!) We like all the same things...We had a great visit.  She helped me get started learning to knit, we drank coffee and talked, and had a nice lunch.  I love sandwiches but rarely eat them so I treated myself to a really delicious and unusual one....tofu in chili sauce with gingered broccolini, siracha mayo, lettuce and peanuts. It was so good.  It came with a side of chipotle sweet potatoes. Caryn brought her puppy Aggie.... What a sweet dog. We hope to start getting together more regularly....fingers crossed.

I worked in my yard getting all the weeds pulled, the grass mowed, and the garden ready.  I planted some seeds indoors for the first time. I hope to have a yard full of flowers this year, and if the seeds work, it will be so much more cost effective.  I had a few pansies this winter and they seeded into my yard.  Love those volunteers!  I had some supervision from inside.....

I've also been walking a little more now that it is daylight longer.  All the trees and shrubs are in full bloom and it is beautiful! 

I took myself out to lunch at The Porch to have a March lunch special before they took it off the menu. It was delicious.  The bowl had jasmine rice, watercress, chickpea and cucumber salad, avocado, portabello mushrooms, pumpkin seeds with tahini dressing and  some quinoa fritters.  I ordered a house made lemonade that was supposed to be made with simple syrup, fresh lemon juice and club soda.  I rarely drink anything but water so this was way to sweet for me and gave me heartburn all afternoon.  Fail! :( 

I made a cake this weekend for my church dinner group.  It was a carrot graham cake with cream cheese frosting.  A special occasion food for sure.  You can find the recipe here.  It was easy to make and full of carrots but definitely something I don't eat often. White flour, sugar and too much dairy.  Life is too short never to have treats and this one is worth the splurge.  

That is probably enough random stuff for one post!  On to the recipe....I made these muffins for a breakfast we had at hospice some weeks ago.  They are healthy and good to eat anytime you want to -  not need to wait for a special occasion!  They have carrots, dried cranberries, apples, and pumpkin seeds combined with some silken tofu and whole wheat flour.  They are sweetened with agave nectar but I am sure you can use maple syrup or honey and you might get away with coconut sugar. They are not a light cakey muffin like most that you can buy but that really are just cake.  These are substantial.  Heated and topped with some peanut butter and they make a really great breakfast.  If you are used to really sweet things, stop eating regular sugar and start eating fruits and only things lightly sweetened with natural sugars and you will grow to like them more than those with refined sugar.  I hope you'll try them. 

Carrot-Apple Muffins

by Catherine Craig

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake bread breakfast vegan vegetarian apples carrots

Ingredients (12 - 14 muffins)

  • 2 cups spelt or whole wheat flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup dried cranberries or raisins
  • 1/2 cup finely chopped pecans
  • 12 ounces silken tofu
  • 1/4 neutral flavored oil (sunflower, safflower) or coconut oil, melted
  • 2/3 cup agave nectar
  • 1 1/2 tsp vanilla
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 medium apple, cored and chopped
  • 1/4 cup pumpkin seeds


Preheat the oven to 350. Either grease or line 12 muffin cups with paper liners.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves.

Stir in the dried cranberries and pecans.

In a food processor, blend the tofu, oil, agave nectar, and vanilla until smooth, about 2 minutes.

Add the tofu mixture to the flour mixture and combine well.

Fold in the carrot, apple, and pumpkin seeds.

Spoon the batter into the prepared muffin pans.

Bake for 15 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean.

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