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!
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…
and after baking for 25 minutes!
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!
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!
Hmmmm I wonder what would happen if I subbed zucchini for the carrots…I have a mess of zucchini!
The Scuffins look so good!!! Do you think agave would work instead of maple syrup??
Probably!
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??
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?
You could probably sub another flour :)
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.
Those look so good! I can’t wait to make them sunday morning :)
These look so good! Anything carrot-cake flavored gets my bigggg seal of approval :)
These look fantastic, I think I will have to make them soon- thanks so much for sharing!!
Take care,
Jenny
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? ;) :)
How fun that you’re doing wedding favors!
Those scuffins look delicious and cute :-)
Holy Yum. These photos also look like they could be in any food magazine. Beautiful!
I don’t care if those are healthy… they look like cookies and I want to try one!!! :)
those look great, I like that they are on the larger size
Yummy! They look so good!
This look soooo good. You had me with the words “carrot cake”…..I am now drooling…
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!
Glad you enjoyed and fun modifications!!
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!!
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.
I’m not really sure…might be worth a try!
Ooh, they look good. You are very creative in the kitchen!