BEAUTY FOODS: Carrot Walnut Muffins That Your Skin Will Love

BEAUTY FOODS: Carrot Walnut Muffins That Your Skin Will Love

When it comes to skin care, what you eat matters as much as what you use ON your skin. Think healthy fats, like walnuts, flax and coconut, and beta carotene which converts to vitamin A in our body. Other minerals, like zinc, plus vitamin C, fibre and protein also play significant roles.

Photo by Andreea Ch on

Is it possible to get most of these ingredients into one beautiful muffin? Yes. I have been scouring the web for healthy recipes that involve minimal ingredients and are free from all the nasties that our skin does NOT love. For most, this includes refined sugar, wheat, and dairy. This might look different for everyone, but those specific ingredients can cause inflammation in the body, which often shows up on our skin.

This Carrot Walnut Muffin recipe is inspired by Pinch of Yum. I swapped out a few of the ingredients that this recipe calls for, only because they weren’t in my pantry at the time, but I am happy with the substitutions. I also added raisins, because I have a life-long love affair with them 🙂


  • 2 C rolled oats
  • 8 pitted dates
  • 1/4 C melted coconut oil
  • 2 C grated carrots
  • 1 tsp baking soda
  • 1/4 C walnuts, plus more for topping
  • 1/4 C raisins
  • 1/4 C honey
  • 2 eggs
  • 1/2 tsp cinnamon
  • pinch of sea salt


  • Preheat oven to 350F
  • Combine all ingredients, except for raisins, into a blender. Mix until a smooth batter forms
  • Stir in raisins and spoon batter into 12 lined muffin tins. Top each muffin with a walnut piece
  • Bake for 15-18 mins
  • Let cool before eating. Serve with butter, almond butter, or cream cheese
  • These store well in the fridge for 5 days, or freezer for 3 months
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Apple Cinnamon Raisin Oat Bars

Apple Cinnamon Raisin Oat Bars


2 1/2 C oats, or 1 C oat flour + 1 1/2 C oats

1 tsp cinnamon

1/2 tsp baking powder

1/4 tsp sea salt

1 C unsweetened almond milk (or milk of choice)

1 banana or 1/4 C unsweetened apple sauce

1 organic egg

1/4 C maple syrup

1 tsp vanilla extract

1/4 C coconut oil, melted

1 apple

1/4 C raisins (or chopped dates, blueberries, or chocolate chips!)


Preheat oven to 350F. Prepare an 8×8 square pan or dish with parchement paper.

In a food processor, grind 1 C oats into a flour. Add to a bowl, along with another 1 1/2 C rolled oats, cinnamon, baking powder and sea salt. Stir well to combine.

In a separate bowl, add milk, apple sauce or banana, maple syrup, egg, vanilla and melted coconut oil. Stir well to combine.

Peel the apple, remove the seeds, and grate it. You can also chop the apple if you do not have a grater.

Add wet ingredients to dry ingredients, fold in 1 grated apple and raisins (or dried fruit or chocolate chips). Pour batter into prepared baking pan and bake for 35-40 minutes, or until edges start to lightly brown.

Allow to completely cool before slicing into squares. Serve warm with butter, almond butter or apple butter. Store in the fridge for up to 5 days, or freeze for up to 3 months.


Gluten-free Lemon Blueberry Muffins

Gluten-free Lemon Blueberry Muffins

Gluten-free muffins taste like any other amazing muffin, but less sticky and cakey….and this is how they digest, too. So many people suffer from bloating, cramping, headaches, brain fog, joint pain and inflammation. And, most of these sufferers haven’t considered that the undigested protein in gluten could be the problem.

So, I avoid gluten as a precautionary measure in my house. None of my family is celiac but we could be sensitive to gluten, so I bake without it and nobody even knows.

As always, when I eliminate an ingredient from my, or a client’s, diet, I replace it with another. In my pantry, I have swapped white and whole wheat flours for almond, coconut, chickpea and oat flours.

If you are looking for a healthy muffin that tastes great AND might be easier for you to digest, this one might be it.


2 organic eggs

1/4 C maple syrup

1/2 C almond milk

1 Tbsp melted coconut oil

1 tsp vanilla extract

2 tsp apple cider vinegar

1 C oat flour

1 C blanched almond flour

1/4 tsp cinnamon

3/4 tsp baking soda

1/4 tsp salt

rind from 1/2 lemon, plus juice

1/2 C fresh or frozen blueberries

organic coconut sugar for garnish (optional)


Combine the first 6 wet ingredients in the bowl. Mix well, then add in the dry ingredients. Stir in the lemon rind, lemon juice and blueberries. Scoop batter into 12 lined muffin tins, 3/4 full. Sprinkle with a bit of coconut sugar and bake at 350F for 25 mins. Allow to cool before serving.


The Perfect Autumn Snack ~ Pumpkin Fig Bites

The Perfect Autumn Snack ~ Pumpkin Fig Bites

Protein balls make the perfect lunchbox snack, post workout snack or mid-day pick me up at work. Protein and the healthy fats from the nuts, nut butter and coconut are what you need for brain and muscle function and the carbs in the pumpkin, dark chocolate and oats will give you a natural energy boost. 

This healthy snack is rich in





These took about 10 minutes to make, minus the refrigeration time. They store well in an air tight container for up to one week. To pack for school or work, keep extra cool, or keep in the freezer for a half hour prior to packing, so they stay solid while you’re out. 


3 Tblsp raw pumpkin seeds

1 cup mixed nuts or nuts of choice

3/4 cup old fashioned rolled oats

3 dried figs or dates, chopped

1 cup pure pumpkin purée

1 Tblsp nut butter of choice (I use almond butter)

1/4 tsp each cinnamon and nutmeg

a pinch of cloves and sea salt

2 Tblsp dark chocolate chips (optional), or dairy-free chips

1/4 cup shredded coconut for rolling

 Here is the simple process…In a food processor or blender, chop the nuts, oats and figs into fine pieces.

 Add pumpkin purée and nut butter. Purée until blended  Add spices, pumpkin seeds and chocolate chips. Chop until fine or until desired texture is reached. 

 Transfer mixture to a large bowl. Roll spoonfuls into balls, roll into shredded coconut and place on baking sheet lined with parchment or plastic wrap. 

Refrigerate for at least a half hour or until balls are solid and have set up. Store in an air tight container in fridge for up to one week. 

 Makes aprox 15 balls. 

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