Happy Monday, everyone! If you missed it, you’ll want to check out today’s Motivational Monday post about the importance of accountability. 🙂
It’s been a crazy Monday back at the office after the greatest Spring Break/furlough I could have asked for. I’m trying to pretend that I’m not exhausted at noon because I go straight from work to the gym tonight – and then I have class til 10. Oh Monday, please be gentle.
Luckily, I’ve got a few pick-me-ups in the form of snacks today! My morning snack was one of the carrot pineapple muffins I made during the break. I left it in the fridge for a few days and I wish I would have stuck ’em straight in the freezer because it didn’t do the recipe justice. In any case, when you make these vegan, whole wheat, fruit-sweetened delights, be sure to eat a few warm and then get em straight to the freezer. You can pop em in the oven for a few minutes when you’re ready for them and they will be divine!
Carrot Pineapple Muffins
Whole Wheat, Vegan + Sugar-Free
- 1 1/2 c whole wheat pastry flour
- 1 1/2 c rolled oats
- 4 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 c chopped walnuts
- 2 c shredded carrot
- 1 c applesauce
- 2 c crushed pineapple + 1/2 c pineapple juice
Preheat oven to 350.
Mix together dry ingredients in a large bowl and mix wet ingredients in a separate, smaller bowl.
Add wet ingredients to the dry and stir just until combined.
Place spoonfuls of the mixture into sprayed muffin pans and top with rolled oats.
Bake for 22-26 minutes [toothpick should come out clean when they’re done].
Perfectly sweet from the carrots and pineapples, these definitely made my morning brighter today! 🙂
Have a bright, sunshiny Monday everyone!
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