Here’s a fun and easy way to sneak more veggies into your diet (or, in my case, the diet of my two young kids, who refuse to eat anything other than bread, pasta and chocolate)!
When I made these vegan carrot spice muffins on a gloomy Sunday morning, my day was instantly better once these babies were cooked, cooled, and I popped them into my mouth. They’re incredibly delicious!
Carrot Spice Muffins
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 12 muffins
These vegan carrot spice muffins are not only delicious and easy to make, but they’re healthy! [i]Adapted from [url href=”http://ohsheglows.com/2011/04/11/vegan-carrot-spice-muffins-for-grandpa/” target=”_blank”]Oh She Glows[/url][/i]
Ingredients
- 1 & 3/4 cup whole-wheat flour (spelt flour would also work better)
- 1/4 cup brown sugar (or coconut sugar)
- 1 tbsp ground flax seed
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp chia seeds
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup maple syrup
- 1 tsp agave nectar (or an extra tbs maple syrup)
- 1/3 cup unsweetened applesauce
- 1/2 cup vanilla coconut yogurt
- 1/3 cup water
- 1 1/2 tsp vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/3 cup walnuts, chopped
Instructions
- Preheat oven to 400F and line a muffin tin with liners (don’t skip the liners or the muffins will be impossible to get out of your tin!).
- In a large bowl, whisk together flour, brown sugar, ground flax seed, baking powder, baking soda, chia seeds, cinnamon, and salt.
- In a separate, small bowl, whisk together maple syrup, agave, applesauce, coconut yogurt, water, and vanilla). Add the wet ingredients to the dry and mix until just incorporated. Don’t over-mix!
- Fold in the carrots and walnuts.
- Scoop batter into the muffin liners. You’ll want to fill them right up to the top to get 12 large muffins. Bake for about 15-17 minutes, or until a toothpick comes out clean. Cool for at least 5 minutes.
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