Happy Birthday To Me Carrot Cake Muffins!

Yep, it's my birthday.  It was a WONDERFUL day! I am actually getting old enough to say, I don't have birthdays anymore, but come on, lets face it, we all really wanna have a birthday acknowledgement like when we were kids!  Birthdays rock!  Getting older rocks!  Really....it does!  My kids ask, "how does it feel to be one year older?"  I always reply, "Better than ever!!!"

Dan prepared my meals for the day.  It was relaxing and enjoyable.  However, I insisted on making my birthday cake!  My favorite cake of all time is Carrot Cake.  I found THIS amazing recipe the other day and decided to try it tonight.  This recipe is for Carrot Cake Muffins and let me just tell you, these were DIVINE!  I was in heaven!  I topped these with Coconut Cream.  What is Coconut Cream?  It's canned coconut milk put in the freezer or fridge, opened and scrape off the cream from the top.  Whip in a drop or two of stevia and spoon on top of your muffin.  It's so simple and so delicious!  These muffins are a must try!  Pretty darn healthy too!  Nice perk, eh?!  Way to go One Ingredient Chef.  I loved it, it made my day!

Orange Chia Muffins

I have been in the mood for cooking big time these last few days!  Maybe it's because it's Spring?!  I am loving my DoTERRA oils and using them in my cooking.  Wild Orange is an inexpensive oil and adds a ton of flavor to shakes, juices, syrups, muffins, cookies, etc!  These muffins were created by me today!  Usually I modify existing recipes but this one was all me.  I was thrilled at how they turned out.  I hope you try them and let me know what you think :)  I wish I could have you all over for brunch, because to me the best part is watching people enjoy something healthy, made by me.  It brings me lots of JOY!

Orange Chia Muffins

3/4 cup fresh orange juice

1 1/2 tablespoons chia seeds

1 1/2 cups spelt flour

1 cup rolled oats

1/2 teaspoon salt

1/2 teaspoon soda

2 teaspoons baking powder

1/3 cup honey or agave

1/4 cup coconut oil

5 drops wild orange essential oil

Crumb Topping (optional)

1/4 cup spelt flour

1/4 cup oats

1/4 cup organic sugar

grated rind of one orange

1/4 cup coconut oil

Preheat oven to 400.  Combine the orange juice and chia seeds and set aside for about 15 minutes. In a large bowl combine spelt flour, rolled oats, salt, soda and baking powder.  Mix well.  Add honey/agave, coconut oil, wild orange oil and orange juice chia mixture.  Quickly mix well.  Do not over mix!  If using crumb topping prepare by mixing all ingredients together until crumbly.  Spoon muffin batter into a stainless steel muffin tins that have been sprayed with nonstick spray.  Sprinkle the crumb topping on top and bake muffins for 15-20 minutes or until tops are a little crispy and muffins are slightly browning. Remove from oven and let cool slightly.  Enjoy!!

Yield: 12 large muffins

Lemon Blueberry Poppy Seed Muffins - Vegan Style

 I love to browse food recipes, who doesn't?  I am finding a new passion in taking a 'normal' recipe and making it healthier, without animal products.  I love the website Joy the Baker.  She has some of the most marvelous looking recipes!  I found this delectable muffin on her website a couple of weeks ago and HAD to try it!  I was thrilled that it turned out so well after making the changes I did to it.  It tasted absolutely WONDERFUL!  It helped that I had fresh organic blueberries to add to it.  I pop these things like candy.  I hope you enjoy this one.  It could seriously pass for dessert!

Lemon Blueberry Poppy Seed Muffins - Vegan Style

Adapted from Joy the Baker

7 Tablespoons unrefined coconut oil

1/3 cup almond milk

1 heaping tablespoon ground flaxseed mixed in 2 tablespoons water

1 teaspoon vanilla

1 1/2 cups spelt flour

1/2 cup unrefined cane sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup lemon juice

1 Tablespoon poppy seeds

1 1/2 cups fresh blueberries (or frozen)

For the Topping;

3 Tablespoons unrefined coconut oil

1/2 cup spelt flour

3 tablespoons brown sugar

Preheat oven to 375 degrees.  Spray your stainless steel muffin tins with non-stick spray.

Melt your coconut oil, if it isn't already liquid.  Combine all wet ingredients in a large bowl.  In another bowl combine all of your dry ingredients except your blueberries.  Combine wet and dry ingredients.  Fold in the blueberries. Do not over mix. 

Fill the muffin tins 3/4 full.  Combine the topping ingredients and crumble with your fingers.  Sprinkle over each muffin.  Bake the muffins for 20 minutes.  Test with a toothpick to make sure the center is done.  Let cool for 10 to 15 minutes before serving.  Yield: 12 muffins.

These are amazing with a fruit smoothie or fresh fruit on the side!