CARROT CAKE MUFFINS

So I made a joke on Instagram that I wouldn't share this recipe until I found my future husband. But then I realized you'd probably be waiting a very long time. So I'll just give it to you anyway. However, if you take advantage of this delicious recipe, you can pay me back by setting me up with any hot single men you might know. You know where to find me, all forms of social media are right there to the right, just chose one and contact me. I'll be waiting patiently. What else can I tell you? The crossfit open competition just started. I've been spending my days training like a beast, and my nights chillin' like a grandma in the hopes that I will be at least adequate against the insane athletes taking over this sport. Seriously, where are these monsters coming from? My life is the gym (hence why I need you to find me a boyfriend) and I still feel inadequate. And I really don't know what to expect with this first workout. I mean its 17 minutes of burpees and snatches! Okay, burpees and snatches? Fine. 17 minutes? Shoot me! I'm a sub 5 minute kind of WODer. Hopefully my inner beast will kick in and some bundled up form of endurance which I've still yet to find will magically appear. That would be ideal at least. Good luck if your competing in the open, or good job if you've already pushed yourself through this first WOD. You're an animal!

Carrot Cake Muffins
Prep 10 min
Cooking 30 min
Serves 12 muffins
Recipe adapted from Elana's Pantry

INGREDIENTS

Muffins:

  • 2 cups almond flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 cup dates
  • 3 bananas
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil, melted
  • 1 & 1/2 cups carrots, grated
  • 3/4 cup walnuts, chopped

Frosting:

  • 1 cup coconut oil
  • 1/2 cup honey
  • 1/4 cup cashew butter
  • 2 tsp vanilla

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Combine the almond flour, baking soda, salt, cinnamon and nutmeg in a bowl
  3. In a food processor blend the dates, bananas, eggs, vinegar and oil
  4. Pour the wet ingredients in with the dry ingredients and stir until well combined
  5. Then fold in the carrots and walnuts
  6. Pour the mixture into a paper lined muffin sheet and bake for 30 minutes
  7. While the muffins bake rinse out your food processor to make the frosting
  8. Combine all frosting ingredients in your food processor and puree until smooth
  9. Remove muffins from the oven, let cool, then frost