Healthy Whole Wheat Carrot Coconut Morning Glory Muffins with Sour Cream Frosting

I have a serious weakness for carrot cake. My mother makes the most delicious carrot cake- She’s made it for me on my birthday for as long as I can remember. I usually eat the leftovers for breakfast the whole week. Turns out all that cream cheese frosting, butter and sugar is not so good for you when you eat it three meals a day. Then I came across this recipe… fantastically delicious and healthy but tastes just like her buttery, creamy carrot cake.

Carrots, raisins, apple sauce and almond milk make this recipe moist and hearty. photo-205

Topped with toasted coconut and a sour cream frosting, it was hard not to eat the whole plate of muffins. And its gets even better…photo-204

Each muffin is only about 188 calories! They are a perfect power breakfast before heading out to ski. Wrap them individually and freeze them, when you’re looking for a quick bite, pop it in the microwave. The whole wheat flour makes them filling and nutty! photo-203

These are delicious without the frosting too but why would you ever want them without frosting? I know you are going to love these! Enjoy!

Whole Wheat Carrot Coconut Morning Glory Muffins (Click for printer friendly version) 

Here’s what you need:

  • 2 cups whole wheat flour or whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of nutmeg
  • 2/3 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 2 tablespoons olive, coconut, or canola oil
  • 1 egg
  • 2 egg whites
  • 2 1/2 cups shredded carrots
  • 1/3 cup unsweetened almond milk
  • 1/2 cup applesauce
  • 1/4 cup unsweetened shredded coconut (or you can use sweetened)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts (optional)
  • 1/2 cup sour cream
  • 2 tablespoons powdered sugar
  • Extra coconut (toasted for topping)

Here’s what you do:

  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.
  3. In a medium bowl sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt and set aside.
  4. Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, applesauce, raisins. Mix in flour mixture until just combined be careful not to over mix! Fold in the walnuts and the coconut flakes.
  5. Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary so you may find you need more or less time depending on the flours you use.
  6. Cool completely on a wire rack.
  7. While muffins are cooling combine sour cream and powdered sugar in a small bowl and set aside until muffins are cool.
  8. With a small spoon drizzle the sour cream frosting over muffins. Lightly toast coconut in oven or toaster oven until golden brown (about 2minutes) and sprinkle over the top of frosting. photo
  9. Enjoy!

Recipe adapted from Ambitious Kitchen.

Sweet Avocado Pie and Coconut Whipped Cream

Looking to have a little fun with your desserts this Thanksgiving? This is not your typical pie, I was skeptical at first but after tasting it, I was hooked. It only has 3 ingredients and it doesn’t require baking! I normally serve the pie with homemade whipped cream but I wanted to try a dairy free option. I found myself eating the coconut whipped cream by the spoon full (I didn’t just admit that)… I also tried it over strawberry rhubarb pie and brownies (wow). I definitely prefer it over classic whipped cream. Try both these easy 3 ingredient recipes… I promise you won’t be disappointed. Enjoy!

Avocado Pie

Filling:

  • 2 ripe avocados, flesh scooped out
  • 1 Lemon, juiced
  • 1 14oz. can sweetened condensed milk

Crust:

  • 1 1/4 graham cracker crumbs (or ginger snaps)
  • 5-6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Mix together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Bake in oven for about 8- 10 minutes, don’t allow it to get too brown. Let cool completely.

With a hand mixer combine avocado, lemon juice and sweetened condensed milk. Pour filling into pie crust and press a piece of plastic wrap directly on the surface and chill for 2- 4 hours. (Note: Avocados oxidize when they are exposed to air (which makes them turn brown) by pressing the plastic wrap tightly to the surface of the pie it will prevent the pie from turning brown! Now for the coconut whipped cream…

This whipped cream is so delicious and creamy, its hard to believe its dairy free! Its a great option if you’re lactose intolerant or vegan or if you love whipped toppings.

Ingredients:

  • 1 can coconut milk (full fat, do not buy ‘light’ it will not work!)
  • 1 Tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Place can of coconut milk in the fridge over night (if you forget ahead of time put in freezer for 1 hour) put bowl and hand mixing blades in freezer for 10-15 minutes before whipping the coconut- this really helps with the process.

I placed this whole bowl in the freezer for 15 minutes to make sure everything was super cold. Without shaking the can of coconut, open can and remove solid white coconut leaving the remaining coconut water at the bottom of the can. (you can discard the remaining coconut water- you do not want to mix the water with the coconut cream!) Mix cream in chilled bowl with chilled mixers until fluffy, about 2-3 minutes. Add powdered sugar and vanilla and mix until fully incorporated.

Coconut whipped cream does not break down the way dairy whipped cream does and can be stored in the fridge for a few days without separation. Place whipped cream over the avocado pie or your favorite dessert and ENJOY!!!