Roasted Carrot Poppy Seed Muffins

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It’s April folks, which means that there’s a new theme for the month. This month the theme is ‘spring cleaning‘ and I don’t mean your casa. Every year, hundreds of thousands of people make resolutions to live healthier. They hit the gym in record numbers. They swear off calorie dense, fatty, and/or sweet foods. And they set ambitious goals. Most people however, slide back into old habits and by mid-spring have abandoned their goals all together. I am not exempted from this cycle, which is why I like to set goals throughout the year. Gently, I ask myself, what were my goals? How well did I come to achieving them? What were the barriers to achieving them? And what can I do right now to get closer to fully achieving them?

Anticipating that 2012 would be no different than any other year, I made April ‘spring cleaning’ month, as I thought it would be the perfect time to do some goal reassessing/realigning. So, throughout the month, I plan to provide resources on cleansing and on reassessing goals to get closer to achieving goals (I suppose this is where my training as a psychologist meets my love for food!).

In January, I made goals to get closer to eating a well-balanced vegan diet, drinking less, and eating fewer sweets. Since that time, my diet has been predominately vegan, but, I have noticed that when I get stressed and/or when work gets busier (ahem, the entire month of March), I a) eat out more, rather than cook and b) eat carbs and dairy. Sigh. So, now I am going to work on trying to eat healthy, despite the stress.

I also have consumed waaaaaay less alcohol than before the cleanse I did in January to kick of my healthy eating goals. And actually I am totally happy with my level of alcohol consumption. It’s mindful, rather than reflexive, and that’s all right by me.

Where I have totally fallen short in the healthy eating department though is on the sweets front. Ah, sweets! I really do like sweets (and love to bake). And consuming less sweets is definitely going to be a journey! It’s a journey I am totally willing to take–especially given new, converging research showing the effects of sweets on the body. But it is going to be a tough journey nonetheless. More on that later this month…

So, to kick start my goals re-evaluation, I decided to do a ‘vegan week’ this week. It also consists of no booze and no refined sugar. Sigh. I’ll go back to my regular diet on Sunday and hopefully when I do, I’ll be ready to cut down on sugar more consistently. So with that, I’ll leave you with some muffins, which I made by reusing the carrot pulp leftover from juicing (waste not, want not!!!)… 😀

P.S…. This is the first time I baked with Nutiva coconut oil. SCORE!!!!!!!!!!!! It’s amazing and the texture was light and fluffy!

Roasted Carrot Poppy Seed Muffins

(Printable Recipe)

Roasted Carrot Ingredients:

3 cups carrot pulp (from juicing)

pinch salt

1 teaspoon cinnamon

1 tablespoon agave

5 tablespoons olive oil

1 tablespoon turbinado sugar

1/2 cup orange juice

1/2 cup almond milk

Roasted Carrot Method:

*Preheat oven to 375 degrees F. Mix all ingredients except juice and milk and add to a large glass baking dish. Cover with foil. Bake 40 minutes, stirring twice. Add juice and milk. Stir. Bake 20 additional minutes, stirring once. Let cool, covered in oven.

Muffins Ingredients:

3 cups flour

2 tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup brown flax seeds

1/4 cup poppy seeds

1/4 cup brown sugar

1/4 cup molasses

1/4 cup agave

3 eggs

cooked carrot pulp (see above)

3/4 cup coconut oil

1/2 teaspoon vanilla (or almond) extract

1 1/2 cup almond milk

sliced almonds and turbinado sugar (for topping)

Muffins Method:

*Preheat oven to 350 degrees F. Prep muffin tins with liners. Mix flour, baking powder, baking soda, salt, flax seeds, poppy seeds, nutmeg, and cinnamon. Set aside.

*Beat agave, brown sugar, molasses, and coconut oil. Add eggs and carrot pulp. Beat until fully incorporated. Add 1/2 of dry mixture. Mix completely. Add 1/2 of almond milk (3/4 cup). Mix completely. Add remaining dry mixture. Mix completely. Add remaining almond milk. Mix completely.

*Add mixture to prepped muffin tin. Top with almonds and sprinkle lightly with sugar. Bake 20-25 minutes. Enjoy! 😀

 

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. I can’t wait to make these! Maybe for Easter.
    I also wanted to let you and your readers know that I’m hosting a giveaway for $50 to VeganEssentials.com, no purchase necessary! http://michellestinykitchen.blogspot.com/2012/04/blog-anniversary-giveaway.html

  2. I love the almonds on top! I’m on a sweets detox for a while myself. I keep telling myself that after just a few days, I won’t want them as badly. But the first day or two is HARD.

  3. I can’t wait to make these! I was diagnosed with glucose intolerance (precursor to gestational diabetes) and have had to give up a lot of sweets/carbs at least throughout the rest of my pregnancy so I am really happy to see this recipe. Thank you!

  4. very interesting flavor choice you used out there! and love those crunchy almonds on top.

  5. I’ve been attempting to eat healthier for the past month or two…I’d say there’s glimmers of health but I’ve been totally inhaling the carbs! I need to stop! These muffins sound delicious! I should stick to your blog, give me some inspiration!

  6. I love carrot muffins! These look soo awesome.

  7. Coconut oil has been on my list of things to try! I’ll have to track this one down :)

  8. LOL.. spring cleaning!! You’re so funny. :) These look great!! In Sri Lanka they use a lot of coconut oil… I need to get in the habit of using it here. :)

  9. We are on the same wave-length today with the spring cleaning foods. :) These look awesome – I’ve never made muffins with roasted carrots before!

  10. I finally got a release from my doctor so I started getting back into exercising at the beginning of the month. I like to have what I call a self-improvement schedule. Without one I feel like I am way off track. Just not myself.
    Anyhow these muffins look wonderful and the flavor combo is very unique. However, these would make for a tasty way to start the day. Also, it would curb you from snacking prior to lunch. Well done!

  11. I love poppy seed muffins! The addition of carrot is brilliant…and while I’m trying to eat really healthfully, I’ll admit that I just scarfed half a bag of jelly beans at my desk. Sigh.

  12. These sound amazing, Tiff. I love the idea of pureeing and roasting the carrots for them because I’ve never liked muffins with carrots that have chunks. Just a personal turn off. These however? YUMMY!

  13. Great post – I definitely could use some reassessing myself :)
    The coconut oil sounds intriguing, I’ve heard so much about it. Mmm poppy seeds :)

  14. These sound amazing, especially since you made them using carrot scraps most people would have thrown out. I’ll have to try these.

  15. Healthy muffins for my kids! I love the almonds on top – always prefer this kind of topping than frosting on cupcakes. =)

  16. I like carrot flavor and those muffin perfect for my kiddos….u done so perfectly.

  17. Now if only you lived close enough to bring me one – my kitchen is a train wreck since my move!

  18. Totally different from what I used to bake! Love the use of those seeds in them!

  19. Those look SO good, I am looking for healthy muffins, this is perfect!

  20. These look nice, and I’ve never cooked with coconut oil before (just heard about a lot of people doing it!). And I love pairing the carrots with poppy seeds, what a great combination!

  21. I love the flavors of these muffins ! What a great idea! Wish I had a juicer, sigh.

  22. Ohhhh I would need some spring cleaning too!!! hahahaha
    Great muffins and I totally agree with Nami, I too prefer a crunchy top on muffins! :-)
    Also… there’s something waiting for you here: http://www.manusmenu.com/rotisserie-potatoes

  23. I would absolutely love these!

  24. Am from the land of coconuts and we use a lot of coconut oil in our cooking. Though I’ve never tried it in baking yet :) Thanks for visiting my blog :)

  25. Good for you missy! Best of luck on your quest to get back to your basics with being healthy. I have complete faith in you.

    These muffins looks really really amazing! I looooove carrots, but you already know that 😉

  26. Oh wow! This is a very healthy muffin that my girls will definitely enjoy!

  27. I suppose eating healthy is a balance and continuous process. There are times we fall back and then get back again to allignment on healthy habits. I find that its difficult to continuously keep up with only healthy food with all the temptation of sinful food I cannot resist at times.

    I have also started using virgin coconut oil into my cooking now and I can see how great this product is from the cake you have baked. Looks so good and love the poppy seeds added too.

  28. Delicious! Simply delicious! I will save this recipe for a future ref…

  29. Yum! I’ve never thought to use poppy seeds and carrots together – let alone roasted carrots in a recipe. I’m loving this!

  30. I love coconut oil! Good luck with Vegan week! No refined sugar, that would be tough. I have cut down a lot on sweets over the last few months, but completely eliminating them? Not sure! I did get rid of Diet Coke though, so small steps!

  31. I am so happy to see this recipe. I’ve been juicing for almost a year and hate throwing out the pulp. I thought a muffin would be nice from the pulp but that’s as far as the thought went. Thank you kindly!

  32. I love carrots and orange together. Great, healthy muffins!

  33. Using roasted carrots is a fabulous idea. Great healthy muffin. One that is perfect to kick start the day.

  34. Love the combination of the roasted carrot and coconut – not to mention the poppy seeds (can’t get enough of them!) Another lovely (kinda healthy :) treat, Tiff!

  35. wow, these look awesome! i love that you used roasted carrots – so creative! this is a seriously awesome recipe, definitely bookmarking this!

  36. I think a lot of us could use some spring cleaning, lol. These muffins look delicious without all the guilt that comes with most muffins! And I love the crunch on top!

  37. Tiffany, I swear – any time I pop in you’re making me realise I should get healthier and do the Spring Cleanse like you recommend. I shall, I shall… These muffins are a great way to start off! Love all your goodies you’ve put in them and the different textures.

  38. Don’t be too hard on yourself, Tiffany. Perhaps you could concentrate your baking skills on savory yeast breads, flat breads and pizzas if you enjoy baking and want to cut down on sweets. I never have carrot pulp, not having a juicer — if I did, I would make these at least once to try them.

  39. Your muffins look wonderful, Tiffany!!! Good luck with your vegan week…you are an inspiration, my friend!

  40. Tiffany these muffins sound delicious! I agree it is a great way to use up the pulp from juicing! I love the addition of the poppyseeds as well, and the coconut oil! Good luck with your healthy eating :)!

  41. Putting the roasted carrots in those muffins was a stroke of brilliance Tiffany! Wonderful recipe, as usual.

  42. What healthy muffins!!!
    Perfect for my boys…. I would have never thought of roasted carrots for muffins…
    I am sure they have really added sweetness here.

  43. Thanks for the comments everyone! 😀

  44. These sound really tasty!