Apple Carrot Muffins

Just the right amount of sweet thanks to the honey and fruit, these little muffins are sure to give you plenty of energy without the nasty refined sugar crash that can sometimes come from baked goods.

We finally ran out of all the muffins I had made over the fall and winter and stored for later use. Which means it’s time to get baking again! I love muffins. Not to eat myself but to have on hand for my kids. They can be so nutritious as well as versatile.

And if you make a big enough batch, they can be a handy quick snack.

These muffins are packed with vitamins and fiber from the carrots and apples, as well as from the flax seeds. Those also provide a good dose of omega 3’s essential fatty acids (the good kind of fat that helps with cholesterol). The almond base gives  this muffins a delicious flavor while keeping it suitable for gluten intolerant people. And the honey. Well that kind of sweetener just always makes my kids happy 🙂

I am hoping to put some away in the freezer, but at the rate my family is eating them, I better hurry up!



  • 1 1/2 cup almond meal or almond flour
  • 1 1/2 cups buckwheat flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup small oats (regular oats work fine)
  • 1 tsp cinnamon
  • 1/4 cup ground flax seeds soaked for 10 minutes in 1/2 cup water
  • 1/2 cup apple sauce
  • 1 cup shredded carrots
  • 1 cup shredded apple
  • 1/4 cup melted coconut oil
  • 1/2 cup honey


  • preheat oven to 375*F (190*C)
  • soak the flax seeds in water
  • in a large mixing bowl combine first 6 ingredients and mix
  • in a blender combine remaining ingredients
  • pour the wet ingredients in the flour mixture and mix
  • grease some mini muffin tins and put dough in them
  • bake for about 10 minutes for mini muffins, around 18-20 minutes for larger ones

This recipe made about 54 mini muffins. I think it will make about 16 large ones.



  • 1.5 cups de farine d’amandes (340 grammes)
  • 1.5 cups de farine de sarasin
  • 2 cuillere a caffee de bicarbonate de soude
  • 1 cup de flocons d’avoine (225 grammes)
  • 1 cuillere a caffee de canelle
  • 1/4 cup (6o gr) de graines de lin moulues trempees dans 1/2 cup (125 ml) d’eau pendant 10 minutes, bien remuer 
  • 1/2 cup de compote de pommes (115gr)
  • 1 cup carrotes rapees (225 gr)
  • 1 cup pommes rapees
  • 1/4 cup d’huile de noix de coco fondue (65ml)
  • 1/2 cup de miel  



Carrot Citrus Juice

This juice hits the spot once again. I didn’t have much time this morning before school drop off so I wanted to make a quick juice. By quick I mean, it needed to be quick to make and quick for the kids to drink so I wouldn’t have to prompt them non stop until it was time to eat breakfast. I somewhat succeeded 😉 But this juice was tasty, slightly tart, sweet and refreshing. It went down pretty easily for the kids. And most importantly, it was packed with amazing vitamins as usual.



  • 5 carrots
  • 1 large pink grapefruit, peeled
  • 1 lemon with rind
  • 1 orange, peeled
  • 1 large chunk on ginger (about 2 inches)
  • 1 cucumber (optional)


  • wash and cut everything to fit in your feeder tube
  • juice and drink immediately if can!

Try to use all organic ingredients if you can. Juicing is about feeding our bodies high doses of amazing vitamins and minerals, using conventional, pesticide ridden produce highly diminishes the quality of those ingredients as well as put harmful chemicals in your body.

Carrot Cookies

Every week at school the kids go to the library and take home a book for the week. This week my daughter brought back The Disney Princesses Cookbook. It sometimes drives me nuts how infatuated with princesses and pink and everything girlie my daughter is, but I must admit it’s kinda cute and I really like the idea that they made a whole book where the princesses are cooking and serving others.

Here, my daughter and I adapted a version of their cookies, using ingredients I feel better eating. Plus it gives us time to bond while I explain to her why I believe some ingredients are better than others for our bodies. I think they turned out great, and by judging with the amount that is left just minutes after they came out of the oven, it’s safe to say that the rest of my family agrees 🙂



  • 1 cup flour (I used Spelt)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut palm sugar (or any sweetener really)
  • 1 egg (if vegan I think using 1/4 cup flax meal would work, although I haven’t tried it yet. You would probably have to add a small amount of liquid to that)
  • 1 cup oats
  • 1 cup shredded carrots
  • 1/2 cup shredded apple
  • 1/3 cup cranberries


  • preheat oven to 375 F
  • mix first 5 ingredients in large bowl
  • whisk together coconut oil and sugar until well combined, then add the egg and mix well
  • combine both mixtures and mix well
  • add remaining ingredients and mix
  • spoon out dough on cookie sheets, spacing them about 1 inch apart (they don’t spread or fluff up much)
  • put in the oven for about 15 minutes. Since my daughter was helping me, we ended up with various sizes of cookies, therefore  various “done-ness”, and I think they all tasted great.
  • cool on a rack and enjoy!