Things don’t feel very Easter-y, do they? It’s weird because there’s no real cause for celebration, save for the University of Washington models predicting we’ll peak here in Michigan as well as in the country soon. And we can’t be out and about with friends or at restaurants.
Personally I find very little to celebrate each day, save for maybe the fact that it’s over when the clock strikes midnight. I just cross the days off one by one, waiting for that peak and the quick decline so we can start to return to normal. Get back to the things we all once loved and I hope we love again.
The days right now just run into each other. Try to stay busy. Do something helpful or meaningful. Useful perhaps. Some days that goal is achieved, others it’s not. I don’t get down on myself in that case, it’s okay. There will be another interminable day. We have bigger fish to fry.
Baking muffins, though, that’s something I can tackle. Something I can enjoy. Something that can remind me of Easter since it is full of colorful carrots.
Perhaps these muffins are appropriate for an Easter that doesn’t feel like it’s actually happening. They’re understated. Kind of pale in color with pops from all the brightly colored carrots I used. Glazed simply but flavorfully with almond and maple shining through.
That’s a point worth honing in on as well. Don’t skip the glaze. The muffins have a delicate flavor that is enhanced, not overpowered by the glaze. It’s needed for the muffins and keeps them breakfast appropriate while also opening them up to the possibility of making snack time or even dessert extra special.
Maybe you’re celebrating Easter, maybe you’re celebrating just making it through another day. Either way, Rainbow carrot almond muffins are there to make things just a little better.Print
¼ cup olive oil
1/3 cup almond butter (I used RX maple almond butter)
¼ cup maple sugar
2 large eggs
¾ cup unsweetened almond milk
1 teaspoon pure vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 cups paleo flour blend
3 cups shredded carrots
½ cup almond butter (I used RX maple almond butter)
2 tablespoons pure maple syrup
1 tablespoon unsweetened almond milk
Preheat oven to 425 degrees F. Generously oil a muffin tin.
Make the muffins. In a large bowl, stir together oil, almond butter, sugar, vanilla, and eggs. In a medium bowl, stir together baking powder, baking soda, salt, and flour.
Alternately add the milk and flour to the oil mixture. Stir in the carrots until distributed. Divide batter almond muffin cups. Bake about 15 minutes until muffins are risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
Gently remove muffins from the tin when cool, and make the glaze. In a small bowl, stir together almond butter and maple syrup. Stir in milk. Spoon glaze over muffins, allowing it to run over the sides. Muffins may be stored in an airtight container for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Smitten Kitchen
- Prep Time: 20
- Cook Time: 15