So many people shy away from baking with carrots because of the extensive time needed to “shred” all of those carrots. Did you know that you don’t have to shred any of the carrots? In this recipe of carrot cinnamon muffins, all you need to do is cook your carrots until soft and well done, and then mash with a fort.
Carrots are loaded with beta-carotene which has been shown to protect against macular degeneration and senile cataracts. The high levels of beta-carotene act as an antioxidant, and help slow down the aging of cells.
The beta-carotene in carrots also protects the skin from sun damage. We have also heard that carrots are good for the eyes, and this appears to be true. The beta-carotene in carrots are converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.
Carrots are rich in alkaline elements which purify and revitalize the blood. They nourish the entire system and help in the maintenance of the acid-alkaline balance in the body.
Here are some fun facts about carrots;
- Carrots are the second most popular type of vegetable after potatoes.
- The biggest carrot recorded is more than 19 pounds and the longest is over 19 feet.
- There are over 100 species of carrots.
- They come in a variety of colors including orange, purple, white, yellow, and red.
- English women in the 1600’s often put carrot leaves in their hats in place of flowers or feathers.
Carrot cinnamon muffins (12 muffins)
- 2 eggs
- 1 cup of mashed cooked carrots
- 1/2 cup of raisins
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 cup of chopped walnuts
- 1/2 cup of coconut milk
- 1/3 cup of coconut oil, melted
- 1 and 1/2 cups of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- non stick cooking spray
- Heat oven to 400 degrees and spray a twelve cup muffin pan with non stick cooking spray.
- In small bowl, beat together eggs, mashed carrot, coconut milk, melted coconut oil, and raisins until well blended.
- In a large bowl thoroughly combine flour, brown sugar, baking powder, cinnamon, and salt.
- Add liquid ingredients all at once to dry ingredients; stir just until combined, and stir in the walnuts.
- Fill each lined muffin cup 2/3 full.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. These muffins are delicious without the added sugar of a frosting.