Yesterday I went to the local Farmer’s Market herein town and grabbed loads of fresh fruits, veggies and some treats for myself. Hello Nutella Baklava! I might have to attempt a copycat recipe to share on the blog!
I grabbed some fresh organic rainbow carrots with no idea what I was going to use them for and no inspiration at all! Then I remembered a few things…
- Today is my best friends Birthday Dinner.
- I have a box of Carrot Cake Mix in my pantry.
- I need to use and review some silicone baking cups I got.
So my idea of creating an easy breakfast muffin/cupcake was born! Usually I am all for making a cake or bread from scratch, but often times cake mix is just SO PERFECT that I’d rather doctor one up and make it amazing, than hoping that my baking adventure comes out just OK.
These little carrot cake muffins/cupcakes are loaded with all sorts of yummy and good stuff for you that the fact they came from as box is almost null.
Start with a box of your favorite Carrot Cake mix.
Follow the directions on the back, but change these things…
- Substitute Coconut Oil for butter or vegetable oil
- Omit 1 egg
- Use coconut or almond milk for water
- Add 1/2 c. of unsweetened shredded coconut
- Add 2 tbsp chia seed
- Add 1/2 shredded apple (I used my mircoplane, but 1/4 c. unsweetened apple sauce would work too)
- Add 2 shredded carrots (One again, I used my microplane, but a small grater would also work)
- 1 pinch of kosher salt
Spoon your muffin mix into a prepared muffin pan, lined with silicone baking cups.
Cook according to the package directions, usually 350* for about 23 minutes.
These California Kitchenware Silicone Baking Molds are great! I love baking with silicone because it’s reusable, nonstick, and cleanup is a breeze! Whenever I use paper, the paper sticks to the muffin and I lose have my food to the trashcan, and when I omit the paper liners, the muffins can stick and I have a big messy pan to wash. These come out super easy, leaving a beautiful muffin or cupcake, with very few crumbs left behind. Plus the white color is so elegant and perfect for any occasion! The molds are oven safe up to 500* and can be used in the microwave or freezer too!
Plus it’s so cool that each of their products includes a little fact about the part of California that they were named after! These are the Butterfield Cupcake Molds, which I love because my parents used to take us camping at the Butterfield Ranch when we were kids!
Once the muffins are done, take them out of the oven and let them cool about 15-30 minutes. Serve on their own, with some butter, or if you want to go the more dessert route, drizzle them with a simple glaze, but they are pretty sweet on their own! Abbey loved them and devoured her muffin pretty quick. I love that we can create a quick little breakfast treat, and pack it full of healthy ingredients!
If you want to try these awesome little Silicone Baking Molds, I have good news for you! California Kitchenware wants to give away a set of their Butterfield Baking Molds to one of my readers! Just use the Rafflecopter to enter below and I’ll announce the winner on Twitter next Wednesday! Good luck!
a Rafflecopter giveaway
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