Carrot Muffins: Treats for the Easter Bunny

Easter Brunch and Adult Egg Hunts

Holidays in our house are usually big affairs, with lots of family and lots of food. This Easter, thanks to the corona situation, it was much less family around the table. However, we did manage to host a virtual egg hunt over zoom, since we could not do it all together in person as usual. Oh and this is no cute little chocolate egg hunt for kids. This tradition has grown with our “young generation” which now consists of “kids” that are all in their twenties and thirties. So our egg hunt is much more cryptic, involving DaVinci Code style clues, and often several steps before being rewarded with the next clue or small treat.

This year, our hunt consisted of just 10 clues, but it still took us over two hours to complete. And even though it was a little different, huddling around the computer to put our heads together with our cousin, it was still a pretty fun way to keep tradition alive and share some sense of togetherness.

virtual family egg hunt on Zoom. 

The one thing that did not really change this year was food. We often have twenty people over for Easter. This year, it was just us six. However, our spread was just as lavish and full- and not quite intentionally. I don’t think my mom nor I know how to plan or prepare for a crowd any smaller than 10.

Not that any of us are really complaining. And to be honest, the leftovers did not last as long as we thought they might. We can eat in this house.

More easter shenanigans with the family 

Easter brunch, which we had right before our hunt, consisted of potica (a slovenian nut roll delicacy), which we spent a 10 hour day in the kitchen making last week, as well as eggs and bacon, hot cross buns, lots of melon and fruit, and not one, but TWO different types of muffins.

We know how to do a spread, am I right?

So about these muffins. The first kind I made were these lush lemon-poppyseed beauties, that smell like spring in pretty, speckled package. They are sweet, fluffy, and could have come right out of a bakery. But along with these more decadent traditional muffins, I wanted something a little more hearty and healthy, to give us some extra fibre and nutrients before a day (ok, week), of chocolate.

Healthy, but still festive. Still springy and delicious enough that people would reach for one amidst a table of pastries and chocolate. And that is exactly what these carrot muffins turned out to be.

Sweetened with maple syrup, dates, apple sauce and bananas, you would never know they technically have no refined sugar in them. And all this natural fruit goodness keeps them super moist and flavourful without a ton of oil or added fat.

They literally taste like carrot cake for breakfast. Not too bad for “healthy.”

I know this post is a week since Easter, but spring is just barely begun! Give both these spring-inspired muffins a try a let me know if you are “team carrot cake”, or “team LPS” (if you read that last post, you’ll know what I mean ;) ).

The dog revelling in being able to sit on the couch as a treat this Easter

Carrot Muffins

Ingredients

2 cups flour (white or wholewheat of both)

1 tbsp baking powder

1.5 tsp baking sods

1 tsp salt

1 tsp ginger

1 tsp cardamom

2 tsp cinnamon

3 tbsp chia meal

½ cup oat milk

¼ cup canola oil

1 overripe banana, mashed

½ cup apple sauce

⅔ cup maple syrup

⅓ cup date paste (or another ¼ cup maple syrup)

2 tsp vanilla extract

2 cups grated carrots

⅔ cup raisins (optional)

⅔ cup chopped walnuts (optional)

muffin porn.

Directions

1. Preheat the oven to 375 degrees.  Fill two muffin tins with liners. In a medium bowl, mix together all dry ingredients: flours, salt, spices, baking soda, and baking powder.

2. In another bowl, whisk together the chia seed meal and oat milk until gelatinous and frothy. Mix in all other wet ingredients until well combined.

3. Gently fold in the flour mixture to form a smooth batter, although a few lumps are ok. Be careful not to over-mix. Add in raisins and walnuts if using.

4. Divide batter into prepares muffin cups. Sprinkle tops with sugar, if you want some extra sheen and sweetness on the finished product.

5. Place muffin tin in the oven and bake for 22-30 minutes, or until the inserted toothpick comes out clean.

Bon Apetit!

-Jordan xoxo