Well+Good’s recipe writer Tatiana Boncompagni is a wellness reporter, group fitness instructor, and mom of three based in New York. She’s also the co-founder of Sculptologie. She believes that ...

Moist and delicious Carrot Muffins made without refined ... Choose your favorite. For a vegan preparation use butter flavored ...

Lots of muffins claim to be ‘breakfast ... and shredded coconut (full of immunity-boosting potassium). *If you’re vegan, substitute the eggs for flax eggs. To do that, simply combine ...

High in fiber — and flavor — these vegan muffins are especially delish when slathered with vegan cream cheese. Need a fast vegan breakfast that you and your kids can eat before you race out ...

3 pounds carrots (about 10 medium, to yield 2 cups carrot pulp) 2 tablespoons olive ... For the frosting: Place the cans of coconut milk in the refrigerator the night before to make sure they ...

1. Preheat the oven to 170C fan and grease a 12-hole muffin tin. 2. In a mixing bowl, beat the eggs and combine with the melted coconut oil. 3. Add the ground almonds, sultanas, walnuts or pecans ...

"These muffins are naturally sweetened by the grated carrot, apple and cinnamon," says ... In a mixing bowl, beat the eggs and combine with the melted coconut oil. 3. Add the ground almonds ...

Use these easy hacks to increase the nutritional content of your next carrot cake. Well+Good’s recipe writer Tatiana Boncompagni is a wellness reporter, group fitness instructor, and mom of ...