Healthy Carrot Cake Muffins + Glaze

Stephanie Spring Bakers Table, Food

Can you tell I’m on a healthy muffin kick? There’s no rhyme or reason but I’m glad it happened and not even ashamed about it. Eric’s been pretty happy about this lately too. 😉

Rewind to a few weeks ago when I took my first trip to IKEA and bought a cake/dessert stand. (Similar, here). I came home, unpacked the stand, and placed it on the island with admiration. I then turned to Eric and asked him what he wanted it filled with, (as I started brainstorming how cute all the tasty desserts would look displayed on it). He thought for about two seconds and said something with carrot cake. That was the birth of these beauties: tasty, simple, and guilt-free!

 Ingredients: 

• 1.5 cups whole wheat flour
• 1 tsp baking soda
• 1/4 teaspoon salt
• 1.5 tsp cinnamon
• 1/4 tsp nutmeg
• 1.5 cups shredded carrots
• 1/2 cup maple syrup
• 1 Tbsp olive oil
• 1/3 cup pureed pineapple
• 1 egg
• 1/2 cup whole milk

Glaze: 

• 8 oz. cream cheese
• 1/3 cup powdered sugar (or amount desired upon taste)

What to do: 

Preheat oven to 350 degrees F. Line muffin pan (12 count) with muffin liners. Mix all dry ingredients together in a medium-sized bowl and set aside. Mix all wet ingredients (except milk) together in a large bowl and whisk until thoroughly combined. Slowly add milk and dry ingredients. Continue whisking. Scoop into liners and fill about three quarters full. Bake for 20-22 minutes or until you can insert a toothpick and it comes out clean. Meanwhile, soften cream cheese in a microwavable bowl. Add powdered sugar. Mix with a spoon. When the muffins are done in the oven, let cool for at least twenty minutes. Apply desired amount of glaze. Enjoy!

Healthy Banana Chocolate Chip Muffins

Stephanie Spring Bakers Table, Food

Each year, as Easter was approaching, my Mom would ask if my sister and I wanted to help with the food at church after the sunrise service. My sister declined and preferred more sleep, and I excitedly said yes, wanting to be in on all the action. My Mom was in charge of setting up all of the food for a crowd full of people who came after a lovely sunrise service, recognizing the real reason for celebrating Easter in all of it’s goodness. They came with full hearts and empty stomaches, ready to eat some yummy breakfast foods while sipping hot coffee to take off the chill from the outdoors.

My Mom and I would drive to a local bakery, picking up dozens of muffins and donuts galore. When we got to church, we poured endless cups of chocolate milk, prepped the coffee, cut each muffins perfectly, and delicately arranged each donut in beautiful fashion. The breakfast after the sunrise service is a memory I think back on every Easter. After focusing on the real reason of Easter, I quickly think of going to a local bakery and picking up food for dozens of people.

Don’t get me wrong, I’m the first to indulge in something to cure my sweet tooth, but as this season rolls around, I wanted a tasty alternative to the norm. A memory that left my heart and stomach feeling happy. 🙂 These healthy muffins are filling and chocolatey, leaving nothing to be desired. They are without-a-doubt the best when paired with coffee and slowly eaten with the ones you love during the Easter season.

Ingredients:

• 3 cups super-fine almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp whole ground flax seed meal
• 1/4 cup unsweetened dark chocolate cocoa powder
• 2 ripe bananas, mashed
• 3 eggs, beaten
• 1/4 cup almond butter
• 4 Tbsp pure maple syrup
• 1/2 cup dark chocolate chip morsels

What to do:

Preheat oven to 350 degrees. Combine all dry ingredients (except the chocolate morsels) together in a medium-sized bowl. Set aside. Combine bananas, eggs, almond butter, and maple syrup together. Whisk. Fold in dry ingredients with wet ingredients and slowly add morsels. Whisk until thoroughly mixed. Place muffin liners in a muffin tin and fill each liner about three quarters full. Bake for about 30 mins or until you stick a toothpick in and it comes out clean. Pour some coffee and enjoy!

*Makes about 18 muffins*

Raspberry Brownie Triffles

Stephanie Spring Bakers Table, Food

Tomorrow is lovey day. I think there should always be a reason to celebrate loved ones all around you. Also, if there’s an excuse to make some fun food, count me in! A triffle is simple, yet elegant. It’s a classic dessert and can be easily personalized. Want more chocolate? Add it! Want more fruit? Pile it on! Want more whipped topping, like me? Fluff it up to your hearts desire! Make it for you and your friends, hubby, parents, or even kids for tomorrow or any time of the year! xoxo

Have the happiest Monday!

Ingredients:

• About one brownie per triffle
• About one container raspberries, washed and dried
• Heavy whipping cream
• Sugar to taste

What to do:

Homemade Whipped Cream:

In a mixer, whip heavy whipping cream and sprinkle in sugar to taste. Whip on the highest setting for a few minutes.

You can use any type of glass or mug for the triffle. I used champagne flutes to add a fun touch. Cut the brownies into one inch squares and place about three squares into the bottom of each champagne flute. Add about one to two dollaps of homemade whipped cream to the champagne flute. Add three to four raspberries. Add about three brownie squares again. Add one to two dollaps of whipped topping. Top with one raspberry on top for garnish.

*All the ingredients are approximate, depending on your liking.* 

I Love You spoon.

XOXO spoon.