- ⅓ cup coconut oil
- ⅔ cup non dairy milk
- ¾ cup maple syrup
- 4 eggs
- 1 cup finely grated carrots, about 2-3 large carrots*
- ½ cup raisins
- 1 teaspoon vanilla extract
- ⅔ cup coconut flour
- ¾ cup almond flour
- 1 tablespoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups powdered sugar
- 3 tablespoons greek yogurt
- 1 teaspoon water
- ½ teaspoon vanilla extract
- pinch of salt
- Preheat oven to 350. Grease a muffin tin, or grease paper liners in a muffin tin, and set aside.
- In a small bowl or pot combine and heat coconut oil and non dairy milk, until the coconut oil is melted.
- Add the melted coconut oil and non dairy milk to a large bowl along with your maple syrup, eggs, grated carrots, raisins, and vanilla extract. Whisk until combined.
- Add in dry ingredients to your bowl (ie. coconut flour, almond flour, cinnamon, baking soda, and salt). Whisk until combined.
- Pour your batter into a greased muffin tin. Bake for 24-26 minutes.
- Meanwhile, whisk together powdered sugar, greek yogurt, water, vanilla extract, and salt. Refrigerate the icing until the cupcakes are cooled.
- Allow your cupcakes to cool in the muffin tin. Once cooled, drizzle with greek yogurt glaze.
- EAT UP.
**This recipe was adapted from The Unrefined Kitchen Vanilla Cupcakes.
I spent too long trying to figure out if this recipe was a muffin or a cupcake. I debated back and forth. I considered calling it a cuffin, but that was too cutesy for me. So I decided to call it a cupcake based on the intent of the recipe and the sweetness of the glaze. Was that the right choice? Honestly, I still don’t know. What is the difference exactly? Where is the line? Does a cupcake have to have fluffy icing? Or does a glaze count? But why can muffins have a sweet streusel topping and still be considered breakfast? HELP.
It sorta felt like I was having a DTR convo with myself and this cupcake/muffin. (For those of you who don’t know, DTR stands for “define the relationship” in millennial speak.) And that got me thinking about the comparison between romantic relationships and food relationships in my life. In the past I have treated my partners and my food in the same way. I begged for commitment from both, asked them to save me, and put all my hope for a better me in them. I wanted them to love me as much as I loved them (and in the same way.) I wanted full control.
I soon realized that with both men and food, control and trust are two separate things. Control feels like white knuckling the steering wheel, and trust feels a little “Jesus take the wheel” if you catch my drift. I spent a long time trying to define my relationships – with humans and with food – imagining that the “real” relationship would only start after it had a name. Do I eat sugar or do I cut it out? Am I a vegan or a vegetarian? Should I cut out fish? Is he my boyfriend? You get the point.
What I missed while scrutinizing those answers is this – those relationships were already happening. Life doesn’t wait for us to define our relationships to exist. You’re already on the journey. So there’s no need to decide if this is a muffin or a cupcake. It doesn’t matter. And its relationship to the way I view myself after I eat it doesn’t need to be discussed either. Food can just exist without limits. That’s why I call things “healthyish.” Who can even define healthy anymore? Not me. Cause everyone has their own definition. The cupcake is gluten free, and (mostly) dairy free, (mostly) refined sugar free, and it even has actual carrots in it for goodness sakes – so there’s no need to define or limit your relationship to it.
So stop agonizing over what is the “perfect relationship” to food. You already have a working relationship with it – just keep working on it. ‘Cause your life and your relationships don’t start after they’ve been clearly defined. They’re already happening. So go live them. Go make “mistakes” and come back knowing a little bit more of what you need out of the relationship. Answers will come with time. xoxo.