We have been back in the swing of this school thing for a little while now. Meanwhile, the calendar says it’s fall, but the weather outside would have one believing it’s still summer. We have a bit of a Fall Break coming up at school in a week or so, and I am dying to pack up and take a trip somewhere cooler. Any suggestions on where we should venture off?
Gosh, how I’d love to be someplace where the leaves actually change color before they turn brown and die. I know, it doesn’t seem like it, but I do love living in Texas. It’s just, this time of year, my view gets a little skewed because I absolutely detest sweating through my bra on the daily.
Was that a TMI?
If you’re not new to these parts, then you’re used to my inappropriate blurbs about body odor and such. But if you are new here, you should probably prepare yourself for such things to pop up in my writings every now and then. Well, probably more often than not. Okay, anyway, let’s talk muffins, shall we?
So what’s a mom to do with her kiddos back in school? And of course, it needs to be something indoors because, remember, I abhor profusely sweating. The answer to that question, my friend, is: Blog, duh. And make muffins, of course. My meal prep routine these past few weeks has pretty much been a muffin binge. Make all the muffins. Eat all the muffins. I think you get the picture.
Meal Prep Lifesaver
From one momma to another, I have to share one of my biggest Meal Prep Lifesavers—It’s my freezer. Yep, that’s it. My handy dandy (giant) standing freezer located in my mudroom. You guys, muffins freeze wonderfully. And then they thaw fabulously in your child’s lunchbox before lunch or snack. Or grab and thaw (in the microwave) for a quick healthy breakfast. I mean, it’s genius. So I gather my favorite clean eating muffin recipes and bake. Then cool. Then store in my freezer. Need a muffin? No problem. Go to the freezer and done.
Looking for more Meal Prep Tips?
Here are some posts that you may find helpful!
- My TOP 5 Must Haves For Meal Prepping SUCCESS
- Quick Rainbow Quinoa Bowl for Meal Prep
- 7 Day Family Meal Plan
- Quick Whole Chicken in the Instant Pot
- The Pumpkin Chocolate Muffin that Changed My Life
- Banana Protein Muffin
Carrot Coconut Muffins
Makes 12 muffins
2 cups organic whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (heaping) teaspoon cinnamon
1/4 Teaspoon ginger, powder
1/4 teaspoon nutmeg
1/2 cup organic maple syrup
2 teaspoon vanilla
4 tablespoon coconut oil
2 1/2 cups carrots, shredded
1 med apple, shredded
1/3 cup unsweetened almond milk
1/4 cup shredded unsweetened coconut
- Preheat oven to 350 degrees Fahrenheit and spray your muffin tin a non-stick cooking spray or line them with muffin wrappers.
- In a medium bowl, mix together whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate mixing bowl, stir together maple syrup, vanilla, oil, and eggs until mixed well.
- Pour in almond milk and mix again.
- Then fold in carrots and apple.
- Add the flour mixture into your wet mixture.
- And then fold in the coconut.
- Fill muffin tins 3/4 of the way and bake for 20 minutes or until a toothpick comes out clean. Cool on a wire rack and then ENJOY!
Note: I should also say, if you think these are good freshly baked, just wait until the flavors marry overnight! So good!
Note: Once they are completely cool, I will place on a cookie sheet and set in my deep freeze to freeze for about an hour or (depending on if I remember or not) two. I do this so the muffins don’t stick together. Once they are frozen a little, I will then toss them into a labeled freezer bag.
Note: This muffin recipe is great because it’s clean, delicious, and there are some veggies packed in there. #momwin
Featured Image By Andy Chilton
This is an updated edition of a post originally published on rebekadoesitblog.com