When the long summer days fade into autumn, it can be difficult to get motivated to do even the simplest of tasks, especially when it comes to cooking. Planning, preparing, and cooking meals on a daily basis can be exhausting, especially after a full day of activity. An answer to this common issue is preparing your meals ahead of time. The reward? Meals that are ready to eat when you are! No additional work needed!
Need some meal prep motivation? We’ve prepared a few easy, delicious, and nutritious meals starting with this awesome breakfast muffin which can also be served as a dessert! So who is ready?
Gluten-Free Carrot Cake Muffins/Cupcakes
Carrot cake, to many, is the epitome of fall. And for those who avoid gluten, whether due to an allergy or preference, cake of any kind is usually avoided. Until now. Try this perfect gluten-free carrot cake that we modified into a breakfast muffin, and frosted to make a yummy dessert!
Recipe inspiration: wellplated.com/gluten-free-carrot-cake/
Our modifications: We combined ⅓ cup brown sugar with two very ripe bananas to make about ½ cup mashed mixture. We substituted virgin cold-pressed & unrefined coconut oil for canola oil, and used 2⅓ cups almond flour and ⅔ cup coconut flour. Walnuts were added into the batter, and we sprinkled chopped pecans on top of the frosted cupcake. The batter was baked in a 12-cup muffin tin lined with unbleached paper baking cups at 350 degrees F for 35-40 minutes.
For added flavor, heat slightly in the microwave and ice with frosting before serving.
Story and photo by Melissa Donald
P.S. Try this comforting muffin recipe. This delicious recipe originally published in March, 2015.
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