Snack Time!

Hey everyone! Rushing today to get out the door for a wedding but here is a quick post with the two snacks that I made yesterday! It was kind of a hectic day and pretty brutal that I had to turn the oven on but I suffered through ;) And it was so worth it! Check out the eats!

How cute are these muffins?! These are Gluten Free Carrot Spice Muffins. 

I used my recipe for Gluten Free Carrot Spice Oat Bread with a minor tweak. I basically just left out the white sugar. I thought it would be sweet enough with just the maple syrup, bananas, carrots and raisins. I was right! No white sugar necessary so these cuties are naturally sweetened. And the best part? I plugged the recipe in to the Lose It! app and each muffin is less than 200 calories! Gotta love that! Oh and I cut the baking time to 22 minutes :)

Here is the inside! It wasn't too sweet but just sweet enough. The only thing was that they stuck to the paper a little bit. Next time I'll bake them with no paper and just lightly spray the muffin tins. This is the perfect snack to bring along when I'm working weddings! I popped 8 of them in the freezer so I'll have these for a while :)

Here's the amended recipe!

Gluten Free Carrot Spice Muffins!

Dry Ingredients:

1 1/2 cups oat flour

1/2 cup whole oats

1 tablespoon ground flaxseed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Wet Ingredients:

1/3 cup maple syrup

1 medium banana, mashed

1/2 cup plant milk (I used unsweetened vanilla Almond Breeze)

1 tsp vanilla

Add In Ingredients:

1 1/2 cups shredded carrot

1/4 cup raisins

1/4 cup chopped walnuts

Directions:

1. Preheat oven to 400 degrees. Spray a loaf pan with non-stick spray and set aside.

2. Mix together all dry ingredients in a large bowl. Make sure all ingredients are well incorporated. Mix wet ingredients together in a separate small bowl. Add the liquid ingredients to the dry and stir to combine.

3. Add the carrots, raisins and walnuts and mix entire batter together. It will seem like there are more add-in ingredients than batter but just mix together as best you can.

4. Scoop batter evenly into muffin tins. Bake for about 21-23 minutes until there is a little resistance in the muffins.

5. Remove from oven and cool in muffin pan for about 5 minutes. Transfer muffins from pan onto a cooling rack and let rest until completely cool. 

I finally got around to making my Kale Chips! Not just any kale chips though. These are Cool Ranch Kale Chips!  I used this recipe :)

These are SO DELICIOUS! They are really savory and has really great flavor. The chips are super light and they came out great in the dehydrator. The only thing is that I'll probably puree the onion next time because I feel like it is weird to have chunks of onion on my kale chips. Or at least try to dice them even smaller. Anyway, dehydrator success yet again! I'm on a roll with it now ;)

OK off to work a long ass day again. Have a happy Saturday!