Carrot, Walnut, and Raisin Muffins

Carrot, Walnut, and Rasin Muffins

I fell in love with these muffins as soon as the aroma of cinnamon, ginger, and cloves began to permeate my apartment. Trust me, people will run into the kitchen to see what magic you are cooking up. I could barely wait for them to cool. They smelled that fantastic!

Grain and dairy-free, this recipe uses almond flour as the base and maple syrup for the sweetener. Throw in those shredded carrots, coconut, raisins, and walnuts, and your taste buds will be dancing with delight.

Nutritionally, I love that almond meal muffins keep me feeling so full and satisfied. These ones are packed with mono and polyunsaturated fats, fiber, and protein. AKA a winning combo for satiety. They make a fantastic sack on the go, or the perfect sweet treat on a cold winter's eve. 

The original recipe comes from Katja over at   

Carrot, Walnut, and Rasin Muffins2.jpg

Carrot, Walnut, and Rasin Muffins

Makes 12 muffins
Adapted slightly from

½ cup raisins
2 cups almond flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
1 teaspoon ground ginger
1/8 teaspoon ground clove
½ cup shredded unsweetened coconut
3 eggs
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon apple cider vinegar
1 ½ cup grated carrot
1 cup walnuts, toasted and chopped

  1. Preheat oven to 350°F. Line a 12-muffin tin with paper liners. 
  2. Place raisins in a small bowl and cover with boiling water.
  3. In a large bowl, mix together the almond flour, salt, baking soda, spices, and shredded coconut.
  4. In a smaller bowl, whisk together eggs, oil, maple syrup, and apple cider viengar.
  5. Drain the raisins. Stir raisins and grated carrots into wet ingredients. Stir wet ingredients into dry until just combined, then stir in walnuts.
  6. Spoon batter into lined muffin tins. Batter will fully fill the liners. 
  7. Bake for about 25 minutes, until an inserted toothpick comes out clean. Transfer to a wire cooling rack and cool for 10 minutes. 

Three Seed Breakfast Porridge with Spiced Stewed Peaches and Toasted Coconut

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Now that there is finally a hint of that fall chill in the air, breakfast porridges are happening full force in my kitchen. The warmth and ease of bowl of slow cooked grains, topped with some fruit and nut butter, offers a delicious, filling, and nutritious start to the day. I love that I can cook a big pot of porridge at the start of the week, and then simply reheat a portion on the stove each morning. It’s efficient, affordable, and my belly is happy.

I’m going to call steel-cut oats the “gateway grain” into the marvelous world of porridge. They are widely available, affordable, totally delicious, and a nutritious choice to start the day. But I’ve found that I can fall into a steel-cut oat cooking rut if I’m not careful, eating oats week after week. Sound familiar?

This recipe provides a bit of variation to the morning oat routine. It’s a combination of millet, amaranth, and quinoa. Often called ancient grains, these three are actually seeds! (You may recognize millet as common bird seed…)

By combining these three seeds, we're upping the amino acid profile and boosting the number of vitamins and minerals of our porridge to provide our bodies with a broader spectrum of nourishing nutrients. We’re switching things up to practice our flexibility, adaptability, and openness in the kitchen and with the foods we eat. 

As we move into this fall season, let's aim for more variety, more colors, and more plants in your meals. Increase diversity! You'll not only make food more fun, but you'll be making yourself more resilient and giving your body the nutrients it needs to feel it's most vital.

Happy fall, all! Enjoy those bowls of porridge with gratitude for the abundance of nourishment this beautiful earth provides. 

Three Grain Breakfast Porridge with Spiced Stewed Peaches and Toasted Coconut

Makes 4 servings

1/3 cup amaranth
1/3 cup quinoa
1/3 cup millet
1 cup coconut milk (or other non-dairy milk)
¼ sea salt
1 teaspoon cinnamon
1/4 teaspoon cardamom

Spiced Stewed Peaches
1 tablespoon coconut oil
1 teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 ripe peaches, sliced
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons water
Pinch sea salt

Coconut flakes, lightly toasted for topping

1)   In a fine mesh sieve, rinse the amaranth, quinoa, and millet. Transfer to a small sauce pot and cover with water. Soak overnight.

2)   Rinse the grains and return to the pot along with 2 cups of water, the coconut milk, salt, cinnamon, and cardamom. Bring to boil, reduce to simmer, and cook uncovered for 20 minutes, stirring occasionally.

3)   While the porridge is cooking, heat the coconut oil over low heat in a small sauce pan. Add the cinnamon, cardamom, and nutmeg, toasting the spices slightly until fragrant, about 30 seconds. Add the peaches, vanilla, lemon juice, water, and salt. Stir to combine and cook over low heat for 5-7 minutes, stirring nearly continuously.

4)   To serve, top porridge with stewed peaches and toasted coconut flakes.