Maca, Carrot, and Cinnamon Muffins Recipe
Confession: I've always had a sweet tooth—I can devour four cupcakes in one sitting. When I became an athlete, though, I started to see food as fuel that gave me the nutrients I needed to perform at my best, which meant cutting out most processed ingredients, sugars, and anything else that didn't benefit my body. Although I no longer compete in the boxing ring, I've continued to view my diet as a bridge to vitality. So what's a dessert-devoted girl to do? Make healthier treats, of course. These sweet and spiced muffins are moist and hearty, and give a delicious jump-start to your day.
Preheat oven to 350°. Line 10 cups of a 12-cup muffin pan with paper liners or grease with cooking spray.
Sift flour blend, maca powder, ground cinnamon, ground ginger, ground allspice, baking powder, baking soda, and sea salt into a medium bowl.
In a separate medium bowl, whisk eggs, then gradually pour in butter and whisk to combine.
Add honey and whisk until blended. Add vanilla extract and lemon zest and whisk to combine. Pour dry mixture into wet mixture and stir until just combined. Fold in shredded carrots, then add raisins and chopped walnuts, and stir until combined. (At this point, batter may be covered with plastic wrap and stored in refrigerator overnight—just allow to come to room temperature before baking.)
Fill muffin cups to 1/4'' from top and bake 20 to 25 minutes, until tops are golden brown and just firm to the touch and a toothpick inserted into center comes out clean. Remove from oven, let cool 5 minutes, then place on wire rack to cool completely.
Tip: Maca is a superfood plant (find it in natural-food stores) that yields a slightly nutty flavor, along with energizing vitamins and minerals.