I’m a huge muffin person. I always make them mini because I never want to eat one regular size muffin. Two mini’s does it for me, and if I end up eating four which might equal one big one, I still feel like I ate less! It gives you options. A lot of eating is emotional, a lot of managing your eating is self-control and a lot of eating is perception. I truly believe we often tend to over-eat, we like to finish what is on our plate we don’t eat intuitively, we eat out of habit or boredom. My suggestions: always use a small plate, take less than you think you want and eat slowly. You might be surprised how you can learn to eat less and enjoy what you are eating more! Anyway back to the mini-muffins! Since I don’t eat grains see here for why, my muffins are usually made with eggs and nut flours and some kind of starchy vegetable or fruit. They make a great pre-workout snack, breakfast or sweet treat. These carrot-sweet potato muffins remind me of carrot cake. Yum!!! I suppose the sweet potato could be subbed for pumpkin or just use 2 bananas instead of one. As always tag me on Facebook or Instagram if you make them! I’d love to know how they turned out.
- 6 eggs
- 1/4 cup canned sweet potato sold near the pumpkin
- 1/2 cup coconut oil melted
- 3 cups shredded carrots about 6 medium carrots
- 1 tsp vanilla
- 1 mashed banana or 1/4 cup unsweetened applesauce
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 Tbsp Pumpkin Pie spice or cinnamon
- 1/4 cup golden raisins optional
- Mix the wet ingredients together, then add the dry ingredients. Fold in the carrots and raisins. Spray mini muffin tins with non-stick coconut spray. Bake at 350 for approx 12 minutes or until spongy
Adapted from this recipe
