Carrot Pumpkin Nutty Muffins plus Q&A with Tara Rochford

Happy Friday everyone! I thought I’d end our week with a guest post from the lovely Tara Rockford of Treble in the Kitchen, a fitness-healthy eating-balanced lifestyle blog. Tara is also another contributor to the Casual Veggie e-cookbook with me and I was SO excited to connect with her because of our shared love of fitness and healthy food!

Tara shares a lot of workout tips, stories, and exercises on her blog, which is always so interesting for me to read (not to mention SO inspiring). She also posts a variety of lightened up recipes, from Pumpkin Spice Snack Bites to Cucumber Olive Pesto Roll Ups. Uhh, how amazing do those sound?? Head on over to Treble in the Kitchen for more tasty recipes and some serious fitness inspiration.

Tara was also kind enough to share her recipe for her mouth-watering Carrot Pumpkin Nutty Muffins today, too. They look like the perfect after-school snack in my book 🙂 Now, onto our Q&A for today!


Q: If you could describe your blog in three words, what would they be?

Positive, authentic, me


Q: What inspired you to first begin blogging?

When I was a senior in college, I became an avid blog reader.  One of the first things I noticed about the blog world was the strong sense of community, and I absolutely loved that.  At the time, I was having fun in the kitchen and teaching group fitness classes on my own.  It was fun, but I wanted to be part of that blogging community.  In June 2011 I took the big leap and started Treble in the Kitchen and haven’t looked back since. 


Q: A large part of your blog is dedicated to fitness— which I absolutely love! Have you always been a really active person or is this something you had to grow to love?

Yes! I have always been the type of girl that wants to go, go, go!  Being active just makes me feel really good.  While I’ve always been active, I’ve never really been athletic.  Running a race is about as close to “playing sports” as I will get.  For me being active is about moving my body in a way that is fun, feels good, and helps me be me. 


Q: How would you describe your style of cooking?

I feel like I am a very experimental cook.  If I see a recipe in a cook book, magazine, or on pinterest I automatically think about what modifications I want to make to that recipe to make it my own.  Cooking is really therapeutic and it’s a creative process for me and I wouldn’t have it any other way.


Q: What’s your guilty pleasure food?

Ice cream!  I adore sweets and treats, but ice cream has always been my favorite. 


Q: Favorite place you’ve traveled to?

Shortly after I started the blog, In October 2011, I left the country to work on board a cruise line as a personal trainer and the Fitness Director.  That trip allowed me to travel to SO many places around Southeast Asia, Australia, and New Zealand.  While I have honestly loved every place I have traveled Sydney, Australia is my favorite.  Everyone in the city seemed so happy and friendly, the city was vibrant and full of life, there were amazing things to see, the sun was constantly shining, and it just felt amazing there.


Q: Most used item in the kitchen?

This is a tough one! I’m going to have to say my blender or food processor.  I LOVE making smoothies and frozen banana “ice cream.”


Q: In the spirit of our upcoming e-Cookbook— what is your favorite veggie-inspired dish?

This is probably the toughest question yet!

I really love just about every veggie and my mood is constantly changing in regards to the foods I’m craving and what sounds good.  Because it’s officially fall, my mind is going towards my delicious Carrot Pumpkin Nutty Muffins.  I love incorporating veggies into my meals in creative ways.  These muffins are nutty, sweet, and have a hint of cinnamon-spice that make them perfect for cooler temps!


Carrot Pumpkin Nutty Muffins

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes


  • 1/2 cup pumpkin
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup honey
  • 2 eggs
  • 1 small carrot, shredded
  • 1/2 cup almond meal
  • 1/4 cup of your favorite protein powder (or another 1/4 cup almond meal)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder


Step 1
Line muffin tins with baking liners or spray with nonstick cooking spray. Preheat oven to 350° F (375° for high altitude).
Step 2
Combine all ingredients in a large bowl and mix thoroughly. Pour batter into 6 muffin cups.
Step 3
Bake for 20 minutes, or until cooked all the way through. Remove from oven and allow to cool for 10 minutes before removing from pan. Enjoy!




Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Good Morning, Just read your recipe for the muffins & wanting to confirm that “almond meal” is actually almond “flour” ? Please advise. Thank you

    • That’s a good question. I think almond meal is actually different from almond flour. I would check with Tara, our guest poster, to see if you could substitute almond flour instead!

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