I chose to make carrot muffins this week which are high in beta carotene and vitamin A.  What could be better then adding a vegetable that is sweet and great for your health.


1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

2 large organic eggs

1 1/4 cup unsweetened almond milk or organic milk with 1 tbsp lemon juice

1/2 cup pure maple syrup

1/3 cup oil – safflower, coconut – melted

1 tsp pure vanilla extract

2 cups grated carrots

1/2 cup raisins


Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix flours, baking powder, baking soda, sea salt and cinnamon. In a second bowl blend eggs, milk, maple syrup, oil and vanilla together. Put dry ingredients into wet ingredients and mix until blended. Add in grated carrots and raisin into half the batter, so anyone who doesn’t care for raisins won’t have to deal with picking them out. Mix once again. Bake for 25 minutes or until firm to the touch. Take out of oven and let sit in muffin tray for 5 minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!