Healthy Carrot Cake Power Scuffins

91 comments

Good morning!

Wow, quite the morning it has been over here! I woke up to the doorbell ringing again, only this time it wasn’t teenagers playing nicky nicky nine door, but it was Kristin here for her work shift and wedding favour consultation! For some reason my alarm hates me and didn’t go off this morning. I really missed those two hours of productivity I could have had…they are forever lost in the abyss…lol.

I guess my body needed the sleep perhaps, so all is not lost. I am really excited because next week I am doing custom Glo Bars for Kristin’s wedding. They are going to be fun!

After that, I had some major issues with the shipping module when I was trying to get my packages shipped out. Some mornings are just ‘one of those mornings’ I guess. It is 10am and I still have not had breakfast yet.

Let’s get to this delicious power snack recipe I told you about last night!

IMG 4551 thumb   Healthy Carrot Cake Power Scuffins

Healthy Carrot Cake Power Scuffins

I call these ‘scuffins’ because they are a hybrid between a scone, cookie, and a muffin! They are packed with nutrients, healthy fats, protein, and fibre and make an excellent power snack when you need a burst of energy. If you like these you should also try my Pumpkin Chia Spelt Scuffins.

Adapted from Pumpkin Chia Spelt Scuffins and Carrot Cake Breakfast Cookies.

Ingredients:

  • 1 cup whole grain spelt flour
  • 1/2 tsp baking power
  • 1/4 tsp fine grain sea salt
  • 1.5 tsp pumpkin pie spice (OR: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
  • 2 tbsp extra virgin olive oil
  • 1/2 cup pure maple syrup* (note below)
  • 1 tsp pure vanilla extract
  • Chia/flax egg: 1 tbsp ground chia seeds + 3 tbsp water OR 1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 mins
  • 1/2 cup regular oats
  • 1 cup shredded or grated carrots (approx 2 medium)
  • 1/4 cup raisins
  • 1/4 cup toasted, chopped walnuts
  • Coconut, for garnish

Directions: Preheat oven to 350F. In a small bowl, mix the chia/flax egg and set aside. In a large sized bowl whisk together all of the dry ingredients. Using a food processor or grater, process/grate the carrots. In a medium sized bowl mix together the wet ingredients (carrots, vanilla, oil, maple syrup, and chia/flax egg). Add wet to dry and mix until just incorporated. Stir in the walnuts and raisins. Scoop mixture onto a baking sheet lined with parchment paper or greased with oil. Scoop about 1/4 cup for each Scuffin to make 6 large scuffins. Wet hands and shape into a circle if desired. Sprinkle with coconut. Bake for 25 minutes at 350F. Top with coconut butter for an extra treat!

Nutritional info: (Per scuffin, Approx) 265 kcals, 9 grams fat, 1 gram sat. fat, 5 grams fibre, 4.4 grams protein, 61% vitamin A, 10% iron, 59 mg calcium, 180 mg potassium.

Note: These are not overly sweet baked goods, so if you prefer your baked goods quite sweet, I would maybe add a couple tbsp of sugar in addition to the maple syrup.

Before going into the oven…

IMG 4523 thumb   Healthy Carrot Cake Power Scuffins

and after baking for 25 minutes!

IMG 4556 thumb   Healthy Carrot Cake Power Scuffins

They are just delicious! I will definitely be making these again. The recipe makes 6 large scuffins so it is the perfect recipe to make on a Sunday afternoon…you get to eat one out of the oven and then wrap up 5 leftovers for each day of the work week!

I did have a bit of time last night to read EPL and I am almost finished! So good. I’m hoping to have another quote in tonight’s post…it is going to be a good one so stay tuned.

Ok, I am finally going to make a Green Monster and then back to work.

Have a great day!

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{ 91 comments… read them below or add one }

Andrea @ Thin Thighs & Sweet Potato Fries July 28, 2010

Mmmm! These look delish. They seem like a perfect snack for that energy boost I need right before a run! I will definitely be trying this recipe out! :) Thanks for sharing!

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Heather (Heather's Dish) July 28, 2010

i will definitely be making these! i love that you don’t need a special pan to make them look so gorgeous!

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Jessica @ How Sweet July 28, 2010

Oh those look like heaven on a plate!

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Kristina July 28, 2010

there are SO many things I’ve made lately where I have said “I’m definitely making these again”
so I know what you mean :)

these look fabulous… I need them!

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Holly @ couchpotatoathlete July 28, 2010

Your body knows best — it needed the rest this morning. You’ll be plenty productive today to make up for it, I’m sure!

Those scuffins look amazing — and what great ingredients! I will definitely make those this weekend.

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Michelle @ Give Me the Almond Butter July 28, 2010

Those look so yummy! I’m obsessed with scones, muffins and cookies so I must try this :)

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Therese July 28, 2010

YUM!!! Definitely going to have to try those!

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Megan@EatScrapRun July 28, 2010

I hate being woken up by the doorbell. It always scares me and my heart starts racing. It’s never a good way to start the day. These scuffins look great. If I made these, they would never last for 6 whole days!

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Ashley July 28, 2010

Such a fun idea! I bet this would work with zucchini as well :) Yummm

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Samantha Angela @ Bikini Birthday July 28, 2010

Those scuffins look good, but without any butter they’re more like a cuffin. Scones need butter, that’s their essence!!

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Emmanuelle July 28, 2010

Oh my, I must try these!

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Margarita July 28, 2010

Thanks for sharing the recipe! They look so delicious and I love any baked good with carrots!

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Beth @ Beth's Journey to Thin July 28, 2010

Those look like Vitatops! delish!

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chelsey July 28, 2010

Oh goodness Angela! You better believe I will be making these ASAP when I get back into town next week! THese look to die for!

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Freya @ Brit Chick Runs July 28, 2010

Scuffins – cutest, bestest name ever!! Love it :)

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Maria @ Oh Healthy Day July 28, 2010

The word scuffin kind of makes me giggle. Yes, I’m a five year old :)

I think it would be a great term of endearment! Beautiful recipe as always!

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Angela (Oh She Glows) July 28, 2010

hahah I agree. Eric’s new nick name shall be scuffin…LOL

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Tracey @ I'm Not Superhuman July 28, 2010

Those look so good! And perfect, because I love all three: scones, muffins, and cookies.

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shannon (the daily balance) July 28, 2010

these look incredible! and they get me excited for FALL! ;)

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Deanna July 28, 2010

I love the name “scuffins.” Just last night I was trying to come up with some cross between cookie/muffin/bread for these zuke things I made. My husband suggested zookuffins. ;)

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Jessica July 28, 2010

I love the idea of scuffins! They look fantastic!

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Allie (Live Laugh Eat) July 28, 2010

You’ve got my tummy grumbling…yet again. I love the scuffin concept–must try must try!

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Stacey@http://stacey-healthylife.blogspot.com/ July 28, 2010

Those looks and sound so good. I’m putting that on my agenda for Sunday and making them to have during the week for a snack. Thanks for a great recipe, I love anything with oats. :)

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Run Sarah July 28, 2010

Your body will be grateful for the extra sleep and will probably make up for it with extra productvity today – you work SO hard Angela! Those scuffins look awesome – I love that word!

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Jessica @ Running From Cupcakes July 28, 2010

Mmmm gonna go make these right NOW!!

Thanks for the recipe!

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Anya @ Fitness & Sunshine July 28, 2010

What a great recipe. I am bookmarking this! and might actually make it tonight since I have all the ingredients ;)

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Andrea @ Sweet N Green July 28, 2010

Yum! These look so good!

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Emily @ For Sweets Sake July 28, 2010

I may have to try those soon! They look delicious!! :)

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Megan @ Healthy Hoggin' July 28, 2010

Love the name “scuffins!” So cute!!

Carrot cake may just be my favorite cake flavor on the planet, so I’ll have to try these soon! Thanks for sharing the recipe. :)

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Halie July 28, 2010

I love the coconut sprinkled on top! It’s totally like sprinkled parmesan. I think I’ll have to try this recipe one day. Thanks for sharing!

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Lizzie July 28, 2010

Angela – why must you tempt me back into the kitchen every time!! :)

These look amazing – wondering if you could sub agave in for the maple syrup? It’s a slight cheaper option for me as we don’t buy maple syrup that often. Though I am meeting my brother’s girlfriend tomorrow and they are coming down from Toronto . . so maybe there will be some maple syrup on the way :)

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Angela (Oh She Glows) July 28, 2010

Im sure you could sub it!

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sarah July 29, 2010

would you use the same amount? agave is soooo sweet! (then again, i bet maple is too…i’m not really a fan so it’s been too long for me to remember!) also, what about whole wheat flour instead of spelt?

i want to make these next week to easy crankiness at work. a good breakfast can’t hurt! you’re brilliant. ;)

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Kara @ MyWellnest July 28, 2010

I can’t wait to see how your custom glo bar wedding favors look!

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Wei Wei July 28, 2010

Those scuffins look delicious! Are they like scones in texture? I love scones haha :D I hope you have a great day! Your body knows when it needs rest ;)

Wei Wei

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Angela (Oh She Glows) July 28, 2010

Nope not like scones in texture…more like a muffin texture, just shaped like a cookie I guess.

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Jil @ Peace, Love & Munchies July 28, 2010

Ahh – those look amazing!!!

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Camille July 28, 2010

Those look phenomenal! I want to eat the entire batch!

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April @ Crazy Fabulous Life July 28, 2010

Those look so good!

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Pure2Raw Twins July 28, 2010

Scuffins look great! I hear ya on having mornings when time just flies by and your breakfast turns out to be more like lunch ;) Good luck with everything!

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Kim (Imperfectly Perfect) July 28, 2010

These look amazing! I can’t wait to give them a shot!! Thanks for posting the recipe. :)

Don’t ya just hate when the alarm decides to just not go off?! It’s either that or I hit the snooze button without even realizing. Either way, I wake up in panic mode.

I tried my first Green Monster over the weekend. YUM! Not sure what took me so long to try it.

Have a great day!!

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Callie July 28, 2010

I’ve gotta try these! They look so good. :)

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Mimi July 28, 2010

Yum! I’ve been in a total carrot cake mood lately, but haven’t been inspired by any recipes. Now I know what to try. (:

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Natalie July 28, 2010

Those scuffins look delish! But while reading the ingredients list, I remembered a trick for when substituting the egg part. I actually saw it on ‘Ricardo & Friends’ this morning, when he made Asian food for a family with kids that were allergic to nuts, eggs, and dairy.

For the chocolate cake he was baking, he mimicked the egg yolk by boiling 1/3 cup of flax seeds in 3 cups water for about 30 minutes, and then strained the mixture into a bowl. The liquid in the bowl was then chilled for about half an hour as well, and when removed from the fridge it had a thick, yolk-like consistency.

Here are the links to both the cake, and the rest of the food he made, if anyone’s interested :)
1. Cake: http://www.foodnetwork.ca/recipes/recipe.html?dishid=8719
2. Asian food (includes a soy bubble-tea!! YUM): http://www.foodnetwork.ca/ontv/shows/ricardo-and-friends/episode.html?titleid=101887&episodeid=101887

Hope they’re useful! ;)

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Angela (Oh She Glows) July 28, 2010

Thats interesting…I find using just chia seeds + water (and whisking and setting aside for a few mins) works AWESOME! Just like an egg and very quick! :)

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