I love baking and on a Sunday (football day) there is nothing better than making up a bunch of muffins, or homemade bread. I am trying to eat clean and relatively healthy these days, so I decided to come up with a new muffin recipe. I used Coconut Sugar and Coconut Oil, so there is a hint of Coconut and they are not overly sweet.
These turned out so flavorful and moist, they were gone in a flash. If I make these again I would mix some sugar with the cream cheese before adding to the batter. They were almost not sweet enough.
2 cups flour (preferable whole wheat)
1 cup of Coconut Sugar
1/3 cup of melted Coconut Oil
2 tsp baking powder
3 eggs
2 tsp baking soda
2 bananas smashed, approx 1 cup
1 cup of grated carrot
1 tsp cinnamon
few shakes Ginger
3 tablespoons of Flax Seed
1/2 of a Cream Cheese bar cut into squares
Sugar in the raw or Turbinado sugar
In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, flax seeds and cinnamon.
In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and walnuts.
Grease your muffin tins well
Evenly fill up the muffin tins, it gave me 14 muffins
Place a square of cream cheese in the middle of each muffin and push down. Sprinkle a little Turbinado sugar on each muffin before baking.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the muffin pan
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