Pregnant women want to eat healthily but it is not always easy.

Pregnant women want to eat healthily but it is not always easy. The ingredients and recipes are often not healthy. But there are some ways around that.

One way is to try baking it yourself. Since you control the ingredients, you can make some healthier tweaks (like using whole grain flour or less sugar).
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Delicious dessert recipes for pregnancy
Muffins and quick breads
• Glorious Carrot Muffins
Glorious in the morning, or in the afternoon, or in the evening
Sweet revenge for vegetable shunners, these muffins — made exceptionally chewy and delicious with golden raisins and rolled oats — serve up your yellows without turning you green. Every mouthwatering morsel also packs in baby-friendly whole grains and mom-friendly fiber.
Ingredients
• 1 cup whole-wheat flour
• ¼ cup ground flaxseed or wheat germ
• ¼ cup rolled oats
• 1 tsp baking soda
• ¾ cup chopped walnuts
• 2/3 cup golden raisins
• 1 cup white grape juice concentrate
• 2 large eggs, lightly beaten
• ¼ cup canola oil
• 1 tsp vanilla extract
• 2 tsp minced peeled fresh ginger
• 1 cup grated carrots
Instructions
1. Preheat the oven to 375F. Line a standard-sized muffin tin with paper liners.
2. In large bowl, combine the whole-wheat flour, flaxseed, oats, and baking soda. Stir in nuts and raisins.
3. In medium bowl, combine juice concentrate, eggs, oil, vanilla, and ginger. Whisk to blend. Add the juice mixture to the flour mixture and stir gently just until the batter is smooth and well blended; do not overmix.
4. Gently fold in carrots. Spoon batter evenly into prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean.
5. Transfer to a wire rack and let cool 10 minutes. Remove muffins from tin; let cool completely. Muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap (and then in an airtight container or freezer bag) and frozen for a month.
Nutritional Information
• 2 muffins: 405 calories
• Vitamin C: ½ serving
• Green/yellow vegetables: 1 serving
• Whole grains: 1 serving
• Fat: ½ serving

• Lemon-Ginger Muffins
Ward off the queasies (or your hunger) with these zingy muffins.
These moist muffins combine two of nature’s best quease combaters, ginger and lemon, in one tasty treat. Munch them alongside a smoothie for breakfast, with a wedge of cheese for a midmorning snack, or with a glass of milk before bed. Make the most of your bursts of baking energy by making — and freezing — an extra tray.
Lemon Ginger Muffins
Ingredients
• 1 cup whole-wheat flour
• ¼ cup ground flaxseed or wheat germ
• ¼ cup rolled oats
• 2 tsp ground ginger
• 1 tsp baking soda
• ¾ cup chopped pecans
• 1 cup white grape juice concentrate
• 2 large eggs, lightly beaten
• ¼ cup canola oil
• 1 tsp vanilla extract
• 2 tsp minced peeled fresh ginger
• 2 tsp minced lemon zest
• 1 cup grated carrot
Instructions
1. Preheat the oven to 375F. Line a standard-size muffin tin with paper liners.
2. In large bowl, combine the whole-wheat flour, flaxseed, oats, ground ginger, and baking soda. Stir in nuts.
3. In medium bowl, combine juice concentrate, eggs, oil, vanilla, fresh ginger, and lemon zest. Whisk to blend. Add the juice mixture to the flour mixture, and stir gently just until the batter is smooth and well blended; do not overmix.
4. Gently fold in carrots. Spoon batter evenly into prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean.
5. Transfer to a wire rack and let cool 10 minutes. Remove muffins from tin; let cool completely. Muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap (and then in an airtight container or freezer bag) and frozen for a month.
Nutritional Information
• 1 serving (2 muffins) = 365 calories
• Vitamin C: ½ serving
• Green/yellow vegetable: 1 serving
• Whole grains: 1 serving
• Fat: ½ serving