Healthy Carrot Cake Power Scuffins

by Angela (Oh She Glows) on July 28, 2010

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

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

and after baking for 25 minutes!

IMG_4556

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!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 47 comments… read them below or add one }

Page 2 of 2«12
Paige @ Running Around Normal July 28, 2010 at 11:01 am

Those look absolutely amazing! I shouldn’t read your posts when it’s almost meal time, heh heh!
Sorry about the lost sleep, but I bet your body is thanking you!

Reply

Kathryn July 28, 2010 at 11:07 am

Hmmmm I wonder what would happen if I subbed zucchini for the carrots…I have a mess of zucchini!

Reply

Lana July 28, 2010 at 11:26 am

The Scuffins look so good!!! Do you think agave would work instead of maple syrup??

Reply

Angela (Oh She Glows) July 28, 2010 at 10:07 pm

Probably!

Reply

Nikki T July 28, 2010 at 11:34 am

Mmmmm…I think I will make those scuffins for my camping trip this weekend! I just happen to have 2 medium carrots in my fridge waiting to get grated!
Can I sub the spelt flour for whole wheat flour??

Reply

Cynthia July 28, 2010 at 11:41 am

I love carrot cake and have been dying for a healthy version. I will be adding these to my to make list.

But what do I do if I don’t have spelt flour?

Reply

Angela (Oh She Glows) July 28, 2010 at 10:07 pm

You could probably sub another flour :)

Reply

Chelsea @ One Healthy Munchkin July 28, 2010 at 11:44 am

It feels so good to get some extra sleep that you didn’t even realize you needed! I love waking up all refreshed after that.

Reply

Alyci July 28, 2010 at 11:45 am

Those look so good! I can’t wait to make them sunday morning :)

Reply

Danielle (Runs on Green) July 28, 2010 at 11:47 am

These look so good! Anything carrot-cake flavored gets my bigggg seal of approval :)

Reply

Jenny July 28, 2010 at 11:49 am

These look fantastic, I think I will have to make them soon- thanks so much for sharing!!

Take care,
Jenny

Reply

Tina July 28, 2010 at 11:53 am

I need my morning time to get things done to set my day off right. I always hate missing it! And thanks for sharing that recipe…although you could have nabbed breakfast first, you know? ;) :)

Reply

[email protected] July 28, 2010 at 12:02 pm

How fun that you’re doing wedding favors!
Those scuffins look delicious and cute :-)

Reply

Rose July 28, 2010 at 12:03 pm

Holy Yum. These photos also look like they could be in any food magazine. Beautiful!

Reply

[email protected]'s Going The Distance July 28, 2010 at 12:03 pm

I don’t care if those are healthy… they look like cookies and I want to try one!!! :)

Reply

tanyasDailyProductReviews July 28, 2010 at 12:08 pm

those look great, I like that they are on the larger size

Reply

Amber K July 28, 2010 at 12:11 pm

Yummy! They look so good!

Reply

Tracey July 28, 2010 at 12:12 pm

This look soooo good. You had me with the words “carrot cake”…..I am now drooling…

Reply

Kayley July 28, 2010 at 12:46 pm

So I didn’t have any carrots on hand, but I did have a half can of pumpkin that I’ve been debating what to do with. I opted for the pumpkin scuffins that you provided a link to and boy were they good! I have a degree in baking and pastry arts and never once have I heard of a scuffin!! The name itself won me over! I changed a few things around and added a pinch of cayenne pepper for fun. Drizzled with a little bit of honey, these are delish!

Reply

Angela (Oh She Glows) July 28, 2010 at 10:08 pm

Glad you enjoyed and fun modifications!!

Reply

Nikki July 28, 2010 at 2:09 pm

Saw these and then proceeded directly to the kitchen to make them. They’re in the oven now, and I can’t wait to try them!!

Reply

Mimi (Damn the Freshman 15) July 28, 2010 at 2:14 pm

Dang, those look good! Would they work with coconut flour and oat bran? Haha, I’m trying to clean out my cupboard before I go back to school.

Reply

Angela (Oh She Glows) July 28, 2010 at 10:08 pm

I’m not really sure…might be worth a try!

Reply

Stacey @ Tipping the (Kitchen!) Scales July 28, 2010 at 2:20 pm

Ooh, they look good. You are very creative in the kitchen!

Reply

Danielle @ Body By Nature July 28, 2010 at 2:45 pm

These scuffins look delicious!

Reply

Lauren July 28, 2010 at 3:45 pm

These look so delicious! Think they would work with whole wheat flour instead of spelt?

Reply

Angela (Oh She Glows) July 28, 2010 at 10:09 pm

I think you could sub w/w for spelt probably :)

Reply

lynn July 28, 2010 at 3:54 pm

that too looks like another yummy taste of goodness. Wanted to thank you for that great blueberry cake recipe the other day. I made it for my daughers family birtdhay celebration last night and it was a huge success and what a treat for me to be able to partake in the festivities this time around. Absolutley moving that recipe to my “keeper” file.

Thanks again,

Reply

Angela (Oh She Glows) July 28, 2010 at 10:09 pm

Thank you Lynn, I am so happy to hear that you and your family enjoyed it! Happy birthday to your daughter :) I love how light the cake is for summer.

Reply

Tami July 28, 2010 at 3:56 pm

if i don’t have spelt flour can i use whole wheat or something else?

Reply

Angela (Oh She Glows) July 28, 2010 at 10:10 pm

probably! :)

Reply

Angela @ Eat Spin Run Repeat July 28, 2010 at 3:56 pm

Oooh yummy! I’ve been wondering about how to bake with chia seeds (as of right now, I use them only in overnight oats), and whether or not they need to be soaked first These look really good!

PS I just started EPL as well and I’m loving it so far. Makes me really want to travel (and find a Giovanni!) :)

Reply

Jackie (Peaces of Earth) July 28, 2010 at 3:56 pm

Can you say yuuurrrm?? I want a scuffin! And that is so cute you’re making Glo Bar wedding favors!! Such a great idea.

Looking forward to the EPL quote tonight. I just started reading it and I feel a life changing experience coming on. I wish I had more time to read!

Reply

Mary @ Bites and Bliss July 28, 2010 at 3:58 pm

Mmmm those look fabulous!!! Anything that’s a scone/cookie/muffin in one is undoubtably amazing! :D

Reply

Alexa July 28, 2010 at 4:19 pm

These look amazing!!!!!!!! I can’t wait to try them, all your recipes grab my attention and make me want to start cooking asap! <3 ;)

Reply

Gina (@ Looking Forward) July 28, 2010 at 5:10 pm

The scuffins would make such a great afternoon snack…the time of day I crave some type of yummy baked good!

I snoozed my alarm this morning that I had set for my twice per week bootcamp class…first time I missed one in 5 weeks…sometimes sleep just has to trump everything! I feel a bit guilty, but at least I’m not falling alseep at my desk!

Reply

Nasim July 29, 2010 at 3:54 pm

I made these last night and they came out delicious!!! Just the perfect amount of sweetness! I accidentally put 1 cup of oats and a 1/2 cup of flour but it came out fine! I also added 1 TB of flax seeds to it and it worked out great! Can’t wait to make these again!

Reply

Daniele July 29, 2010 at 4:21 pm

I made these this morning and they were AWESOME! Thank you for sharing the recipe :)

Reply

Alison July 29, 2010 at 6:51 pm

I don’t know if I’m posting a comment too late to receive a reply or not because I’ve never posted on one of these. I was just wondering if you thought these would work in mini muffin tins? They look so good!

Reply

Angela (Oh She Glows) July 29, 2010 at 8:39 pm

Im sure they would!

Reply

The Wife of a Dairyman July 30, 2010 at 11:33 pm

This is my first time to your site and I think it’s great! What drew me here was your scuffin recipe and I can’t wait to try it! Delish:)

Reply

Sarina July 31, 2010 at 12:54 am

I just baked some scuffins! Minor changes – I didn’t have any maple or golden syrup, so I used about 1/4C sugar and an extra egg to get the consistency right and boost the sweetness. I also made half the batch without the raisins for my anti-dried-fruit-eating husband! They turned out fantastic, we love them!!

Reply

Mandy July 31, 2010 at 7:21 pm

I made these tonight!! So delicious. I used about 1/4 C of maple syrup (because even though i’ve Canadian and love my maple syrup it’s still expensive haha) and 1/4 C of honey. I also used whole wheat flour instead of spelt.

So good, and now i have breakfast for during the week when i’m busy :D

Reply

Michelle September 4, 2010 at 11:32 pm

I made these today and your better than balsamic the day before last and I LOVED them both! I’ve been pushing myself to actually COOK the delicious recipes I come across in the blog world and have not been disappointed yet.

Thanks so much for taking the time to do this! You’re the best!

Reply

suz November 2, 2010 at 1:19 am

Yum! I made these too ;) My bf and I just shared one because one is pretty big! I’m so proud of myself. hehe Thank you for the wonderful recipe. This is a keeper (I’m trying hard to kick excessive sugar.)

Reply

Lauren July 12, 2013 at 2:34 pm

Just made these, except that I used what I had on hand instead of making a grocery trip. This meant that I subbed in parsnips for the carrot, sucanat + a little unsweetened vanilla almond milk for the maple syrup, and dates for the raisins. Totally delicious!! Thanks for the recipe.

Reply

Madelyn Miller April 28, 2016 at 6:26 pm

Can I use oat flour instead of spelt?
Not easy to get Spelt in my neighborhood

Reply

Leave a Comment

Previous post:

Next post: