Carrot Cake Muffin Cupcakes

I am on a baking TEAR!

This week’s baking experiment was Carrot Cake Muffin Cupcakes.

They were a very big hit at The Martin Household. Too bad Big Papa John was not here to try them (he was traveling for the final Red Sox’s road trip, so glad that hot mess is over!) but I reassured him they will make an appearance again.

And since I am no baking innovator, I usually start with someone else’s recipe and tweak it from there.

Click here for the original recipe.

Here is my recipe (the majority of the ingredients used were organic):

Carrot Cake Muffin Cupcakes

Preheat oven to 350 degrees.

Line cupcake sheet with cupcake paper holder thingys.

This recipe will make approximately 12 – 15 muffin cup cakes.

In a bowl or food processor combine these dry ingredients:

1 cup walnuts

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1 tablespoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground dry ginger (optional)

Once these are combined (I ground up the walnuts first and then added all the ingredients pulsing my food processor a few times) transfer them to a mixing bowl.

In a separate bowl combine:

1 egg, beaten

1/2 cup fresh squeezed orange juice (or bottled orange, apple juice, or milk of choice)

1 cup apple sauce

1/4 cup brown sugar

1/2 cup raisins

1 – 1 1/2 cup grated carrots

Once the wet ingredients are combined, add them to the dry ingredients and mix carefully, by hand, with a spoon.

With a tablespoon or small scooper of some kind, add about two scoops to each cupcake holder. I started with small scoops at first and added as needed.

Bake in oven for approximately 25 minutes, checking at 20 minutes to see if they are done (all oven are different).

Allow your muffins to cool and then frost if desired.

For the frosting I just googled a general buttercream frosting recipe and put in 1/2 the sugar and a lil more vanilla!

Here is what I did with my measurements:

Buttercream Frosting

8 ounces of cream cheese, softened

8 tablespoons butter, softened

2 short teaspoons vanilla extract (I used almost two caps of the vanilla extract, I am assuming this is about 2 teaspoons but probably a bit less therefore the ‘short’ reference)

1 cup powdered sugar

In a food processor, combine cream cheese and butter until well combined. Then add vanilla and sugar.


I put my frosting in a separate container and frosted as needed because, whilst delicious, sometimes we just want an untouched muffin. 🙂 As well as the fact that sometimes you just want a lil frosting…

Enjoy and let me know if you try these! They were so easy and fun to make and, hello, freakin’ delicious!



Whole Wheat Banana Bread

If you read my whole wheat blueberry scuffin post, you will know that I have been baking more these days. Well, a bit less in the summer but it still is nice to have some healthy-ish baked goods around especially for the kids.

I love this ‘nanner bread for many reasons, and not just cuz it’s delicious and cute.

I have the opposite problem that most parents do with my oldest (who just turned eight). She gets PLENTY of micronutrients as she eats lots of fruits and veggies, vegetable sushi, bags of sunflower sprouts, and chlorella tablets. It is the macronutrients I find hard to get in. She is not much of a protein eater (of any kind) and as she has gotten older has shunned avocados, nuts, eggs, and most fish. So in this recipe, I finely chop whatever nuts I have around and add them in. I also add organic, sugar free yogurt for more nutrients and it makes the bread super moist.

I hope you enjoy!

Whole Wheat Banana Bread

2 cups whole wheat flour

2 eggs

1 cup yogurt

8 T melted butter

3-4 ripe bananas

1/2 teaspoon sea salt

3/4 teaspoon baking soda

1/3 cup sugar

splash vanilla extract

1/2 – 1 cup chopped (rough or fine in a food processor) nuts of choice

I use mostly organic ingredients but use whatever you have.

1. Preheat oven to 350 degrees

2. In a large bowl mix sugar and melted butter. Make sure mixture is cool and then add eggs, yogurt, salt, baking soda, and vanilla. Mix well.

3. Add in bananas and smoosh with a whisk or spoon until bananas are chunky and well incorporated into the mixture.

4. Now add flour and mix well but do no over mix.

5. Add mixture to 2, 9X5  non-stick bread pans (mixture should fill about 1/2 of each pan)

6. Bake for approximately one hour, checking after about 50 minutes as each oven is different. Stick a toothpick or knife in the middle of the  loaf and if it comes out clean, it’s done!

7. Remove from oven, cool, and enjoy!

Please let us know if you tweaked this recipe in any way and came up with a fab variety!




Whole Wheat Blueberry Scuffins

Is it a scone?

Is it a muffin?


It’s a scuffin!!!!!

I never baked.

Well, there were the days of the ‘wake and bake’ but that’s a whole nuther story and style of baking altogether.

I did not want to bake because I feared baking ingredients.

I believed that the ingredients used in baking were BAD!

Flour, butter, eggs, sugar.


Yet, I was eating baked goods out of the house because I craved them. And I usually did not eat high quality baked goods and then would feel felt quite crappy all around for doing so.

About a year ago I ceased fearing much of anything and began living a lot more.

Then one day I decided to unabashedly bake something.

I used flour, eggs, sugar, AND butter.

It was fun.

And quite delicious.

It was nice to have baked goods around.

So I kept on bakin’. And was happy to do so because I could control what I put in them and did not always have to make something completely decadent and over-the-top.

Lately, I’ve been baking the scuffin. Scones are too dry IMHO and muffins can be tricky.

I use all organic ingredients, whole wheat, real everything, and not too much sugar.

They are super delish.

Whole Wheat Blueberry Scuffins

2 cups whole wheat flour or flour of choice
1/2 teaspoon salt
1/4 cup sugar or more if desired
1 teaspoon baking powder
4-5 tablespoons cold butter, cut into pieces
1  cup frozen blueberries (or fresh) or add in of your choice, chocolate chips and walnuts is a good one!
2 large eggs, beaten
1 cup yogurt
1 teaspoon vanilla extract

All ingredients used were organic but you can use non organic, of course.

Preheat the oven to 350°F.

Lightly grease a large (or 2 small) baking sheet, or line with parchment.

Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients with your fingers or a food processor just until butter is flecked throughout. Gently mix the blueberries with the dry ingredients.

Stir together the eggs, yogurt, and vanilla extract. Add to the dry ingredients and stir very gently, just until combined.

Scoop 8-10 portions of the mixture onto your baking sheet/sheets. Do not worry about shape or if one has more mixture than the other. Just go for it.  And you can make smaller or larger ones if you’d like. I’m okay with whatever you decide.

Bake the scones for approximately 25 minutes, or until lightly browned and a knife or toothpick inserted into a scuffin comes out dry.

Take off baking sheet and place on wooden cutting board or plate to cool. Or eat right away! 🙂


Let me know if you try them or what your favorite baking treat is!