The light. Have you ever noticed how the light changes with the seasons? The days are definitely shorter but the light seems ‘cooler’ as well but maybe that’s my imagination? I don’t know if getting older makes me more aware of my surroundings or if it’s because I’m a photographer and videographer who’s always looking for the light, looking for the details, looking for the story – but I notice the tiniest of details as Mother Nature begins her march into a new season.
Variation. Alteration. Modificaton. Readjust – all words for change; we’ve moved from our summer schedule into our school schedule, from long lazy mornings spent lounging in bed to waking up at 5:00am and beginning our day. Coffee by 6am instead of coffee by 9 or 10am; green drinks for breakfast instead of waffles, pancakes or bacon, eggs and The Professor’s skillet-fried potatoes. Walks by 7pm instead of walks by 9pm. Kelly-green fields of tassled corn now dirty-tan and muted greens, blackened tassels; and amber-colored acres of soybeans nearly ready to harvest. As I look out my windows I see more yellow in the green leaves on our trees – another signal of impending change.
Carrot muffins are on the short-list of our favorites here at Smith Bites and it suprises me that we usually make them in the fall and winter months and not year-round; these are made both gluten-free and grain-free by using almond and coconut flour – walnuts optional. And while you can certainly add a streusel topping or cream cheese frosting or dust them with powdered sugar, we like them plain; making these what we call a ‘two-bite’ muffin means I can get my muffin fix without eating a large, bakery-style muffin!
NOTE: I recommend freezing any muffins not consumed the same day they’re made as coconut flour tends to dry out; we bake a batch, enjoy one (okay two) and freeze the remaining muffins on a sheet pan and then place them in a freezer zippy bag. To thaw, remove from freezer and allow to stand at room temperature for about 10-minutes.
TWO-BITE, GLUTEN-FREE, GRAIN-FREE CARROT-GINGER MUFFINS
Makes 24 mini-muffins
- 45 grams almond flour
- 45 grams coconut flour
- 90 grams of potato starch (not potato flour)
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 200 grams granulated sugar
- 142 grams grapeseed oil (can substitute canola oil)
- ¼ teaspoon vanilla paste OR pure vanilla extract
- 1 Tablespoon freshly grated ginger
- 2 medium eggs
- 140 grams chopped walnuts (optional)
- 212 grams shredded carrots
- Whisk together almond flour, coconut flour, potato starch, baking powder, cinnamon, nutmeg and salt; set aside
- In the bowl of a stand mixer fitted with the paddle attachment, mix sugar and grapeseed oil for about 1-minute; add vanilla paste, grated ginger and egg. Blend for another minute
- Set the mixer on low and add half the flour mix; blend for about 30-seconds, add the rest and blend for another 30-seconds
- Remove bowl from stand and fold in carrots and if using, the walnuts
- Refrigerate for at least 1-hour but overnight is best if possible
- Preheat oven to 425 degrees
- Line muffin tins with paper liners and spray with non-stick sprayand fill three-quarters full with batter; place in the oven and lower heat to 325
- Bake for 30-35 minutes or until a tester comes out clean
- Cool completely
- These muffins are best enjoyed the day they are made but you can freeze the baked muffins following the instructions above