Ginger Carrot Muffins

Guest Blogger: Lia Vacaaro


My Favorite Go-To Muffins

Our days tend to get so busy and we often are guilty of skipping meals, like breakfast.  Eating breakfast in the morning helps to jumpstart our metabolism.  I needed something that I could just grab and go, on those super busy mornings, so I played around in the kitchen with a few recipe ideas and ended up creating one of my favorite muffins!  They are great not just for breakfast, but also as a mid-day snack, bedtime snack, or a compliment to any meal.  They are packed with healthy fats (the right type of fats)!  Be sure to check out the recipe, Ginger Carrot Muffins.

I top these muffins with local bee pollen that I get from Penn’s Corner Farm Stand.  So many people ask me how to incorporate bee pollen.  You can use it really anyway you like, I use it in so many ways:

In Smoothies
In Fresh Squeezed Juices
Topped on  my Chia Pudding
On Top of my Sweet Potatoes
In  Fruit Salads
Local Bee Pollen helps boost the immune system, so give it a try!  Check out what is available this week on Penn’s Corner Farm Stand, ordering is now opened so hurry up and grab some goodies!




Ginger Carrot Muffins


5 large multi color carrots (or one color if you prefer), shredded

1/4 c shredded unsweetened coconut

2 Tbsp Bee pollen

1 Tbsp raw local honey

Vegan Chocolate

1 tsp coconut butter

1 tsp hemp seeds

2 tsp chia seeds

1 tsp fresh shredded ginger

1 c coconut milk

1/2 tsp pink himalyan salt

1 Tbsp Vanilla bean powder

1 c buckwheat flour

1 c coconut flour

1 tsp baking soda

3 tsp ground cinnamon

1/4 cup organic virgin coconut oil

1/2 c pureed pumpkin

1/2 c chopped walnuts

1/2 cup chopped hazelnuts


Use a food processor to shred carrots and ginger or a grater

Preheat oven to 350 degrees

Combine all wet ingredients in a bowl (add in shredded carrots and ginger last)

Combine all dry ingredients in a bowl (keep out the bee pollen, chocolate, and shredded coconut flakes)

In a large mixing bowl transfer all wet ingredients and slowly fold/mix in dry ingredients

(Use a kitchen aid mixer to mix, if possible)

Mix for 2 minutes

Place cupcake parchment holders in cupcake pan

Place batter in each cupcake pan and sprinkle cinnamon on top of each

Bake for 25-35 minutes (checking periodically to see if the mixture is cooked through–use a toothpick), or until slightly brown

Let cool for 10 minutes

While cooling, melt 1/4 c of vegan chocolate and then lightly drizzle over each cupcake

While the chocolate is still warm, top each muffin with bee pollen and crushed coconut flakes


First Time FarmStand Customers can enter Promo Code OHSOLIA10 and save 10% of their order!


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