Grain-free carrot cake muffins-Week Four #sixweekhealth

After missing a couple of rounds due to technical difficulties, I am once again submitting to #coachben 's #sixweekhealth competition, just in time for the healthy desserts round. If you have already checked out my introduction post for my weight loss journey, you know that I am no stranger to having to make desserts healthier, because I try to avoid added sugars. I found myself with excess carrots from last night's dinner so I decided I would make a carrot cake. My partner, who has the important job of eating some of my creations (so I don't eat them all myself), has dietary preferences that include avoiding gluten. And when the alternative is complaints coming from both ends of the digestive tract, I do my best to accommodate.

I followed this recipe, as I had bought a bag of ground flaxseed for all of the omega-3 goodness have yet to try it out. The first image was from the recipe website; check out how my muffins turned out below!

I almost gave up on trying this recipe because it requires

Two very ripe medium bananas

And the grocery bananas are never allowed to grace the produce shelves once they begin to freckle with natural sugars. But experience with a very non healthy desserts of creme brulee reminded me that even if time hasn't turned the banana sugars, heat sure can! I set my oven to 300° F and popped my bananas in the oven to allow the heat to caramelize the natural sugars within the peel. I popped my bananas on a lined baking sheet for 15 minutes, or until peel is balck and shiny, and start prepping other ingredients.

Carrots washed and peeled

Almond flour can achieve a lighter texture due to a finer grind, but I always have a huge bag for snacking anyway.

DING Once they are done baking and removed from the oven, increase the temperature to 355° F. When the bananas are cooled, blend with 3/4 c softened butter and 5 eggs. After, add the almonds, flaxseed, vanilla, spices and baking powder and mix well.

Carrots are very important to flavor but also the texture of this dessert. I found myself without a grater to use for this recipe, so I decided to shred my carrots using my peeler, and a quick chop after to keep the shreds from getting too long.

This may have added to the time needed or the mess made with this recipe. While it was effective, I would not consider the peeler efficient.

Add carrots (and chopped walnuts, but we aren't a fan so I kept out) to the batter and add to a greased muffin tin or in baking liners and bake for half an hour.

To cut down on dairy, I substituted part of the cream cheese for almond milk and created a liquid cinnamon spiced topping to mimic icing.

My results...

My muffins ended up a bit over done after I failed to reset a timer, but I'd say that right about 35 minutes would have probably ended up close to the doneness in the picture I included up top. As far as taste recommendation, even as a person used to "sweets" being pretty mild, I was craving more. Perhaps my oven caramelization of unripened bananas is to blame, but my overcooking certainly didn't help. I may end up making more of these muffins down the line, but I know I am making more "icing" to help us finish some of these off.

I hope that even though this recipe wasn't a home run when I made it, I have given you some ideas for healthy substitutions to make for processed foods we crave. We recommit to a healthy way of eating each day, and healthy eating encourages moderation over restriction to encourage healthy relationships with our nourishment.

Thanks for checking out my submission, please check back in on March 1st for my one year progress on my personal health journey!

And remember, the steem work makes the dream work ;*