Carrot Mupcakes - Gluten and Sugar Free

Somedays I wake up and just know that all plans will go to the wind because I'm inspired. I am thankful I can live that way, and that I have a husband who expects only what I can give. Plus, when I'm inspired lately it's to bake, and well- no husband is gonna be upset about that ;) Today I did some googling for the regulars, gluten free. I was in the mood to make muffins because my cookie sheet was left at Hannah's. I bought a truckload of green apples at Sprouts because they are my favorite fruit for fall and they just looked so pretty. One even had a leaf still attached.

So I made Apple Cinnamon Muffins, which I wasn't huge on, but they are a healthy midday snack. Using coconut flour and eggs as a base can be tricky and I'm still getting the hang of it. Afterward I looked in my fridge and the carrots got my wheels turning. Only thing is I don't have a food processor so I had to hand grate mini carrots. 2 cups worth! It was enjoyable in a weird way. Like hand whipping cream is enjoyable, because it hurts your arm after 20 minutes and it feels good to get back to basics, without the aid of a plug.

I like the pain because it reminds me of peasants making do and not knowing any different. If I lived in a part of the world that had no electricity, I would prefer that. I'm not just trying to sound woodland nymphy- I really mean it. We have camped, roughed it as a family from a young age and I have a taste for it. In fact, I love it. I view camping in trailers as cheating. I like a thin nylon tent, firepit and cast iron pan. It feels good to go without and survive. If you have grown up pampered, roughing it just the recipe to throw you into reality and give you perspective.

I digress. I ended up making a good batch of what I like to call Carrot Mupcakes with Cream Cheese Topping. Mupcakes: muffin and cupcake in one. I can't help but think of Muppets. But it's just a cute and memorable word that describes these little morsels perfectly. They are not too sweet, but rather softly sweet and tangy. Rich in a way that one fills you up. I really think you outta try baking them. They take a little time, but like I said - baking is a labor of love, and sometimes you just have to commit to experience the satisfaction of it all.

Ingredients
6 eggs
1/2 cup Butter, melted
1/2 cup Xylitol
8 packets Truvia
1 tbls Vanilla
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 cup coconut flour
2 cup carrots, shredded
Handful of walnut chunks

Makes 12

Cream Cheese Icing
1/2 package Philadelphia Cream Cheese
One freshly squeezed lemon, juiced
1/8 cup Whipping Cream
1/8 cup Whole milk
4 packets Truvia
1 tbls Xylitol
(Wisk until it has icing consistency then chill till Mupcakes are ready)

Liners or no liners
You can either bake these puppies straight in the muffin pan or into cute liners. I went with straight in the pan because I had no liners at the moment. I generously greased the tin with coconut oil, and the Mupcakes popped right out after baking. However I really think they would be more cupcakey IN a liner.

Directions
Mix everything together with a wisk, and when you add the carrot, replace with a wooden spoon. Pour 1/4 cup into each tin and bake at 350 for 20 minutes. Pop out and cool, then spread on the icing and chill again. They are best slightly cold. Serve ;)

These Mupcakes are actually very healthy and would be a great mid-morning snack between meals. The coconut flour, eggs and lack of sugar will be a good choice to level out bloodsugar levels as opposed to a treat from a coffee shop which will give you an instant headache and sore tummy. It is worth the extra effort to make treats like these Carrot Mupcakes. You and your family won't notice the difference between your creations and those bought at a store. Serve them pretty and everyone will be smiling ;)