The explanation behind these vegan carrot muffins lies in my fridge vegetable bin. I belong to a CSA that goes via late December, and by the vacations I used to be drowning in carrots, candy potatoes, beets and turnips. I made a beet salad for Christmas Eve, carrot & candy potato soup for dinner final evening, and these carrot muffins right this moment. I’m making a dent … in all the pieces however the turnips.
I began with the spiced carrot muffins on FatFreeVegan.com, and made some changes – specifically including additional spices, orange zest, oat flour and pecans. And whereas I didn’t style the unique recipe for functions of comparability, my model got here out rather well – hearty, spicy and only a tad candy.
Whereas these muffins do have some sugar in them, they’re vegan, utterly oil free and complete grain. I didn’t really feel too badly about consuming two of them right this moment!
Spiced Carrot-Pecan Muffins
1 cup complete wheat pastry flour
half cup oat flour
1/three cup packed brown sugar
scant ½ teaspoon salt
1 1/four teaspoons baking powder
three/four teaspoon baking soda
½ teaspoon floor ginger
1 teaspoon cinnamon
¼ teaspoon floor cardamom (non-obligatory)
¼ teaspoon floor cloves
½ teaspoon floor nutmeg
1 teaspoon contemporary orange zest
1/three cup chopped pecans, plus extra for non-obligatory topping
1 tablespoon floor flax seed whisked with ¼ cup water (see beneath)
1/three cup maple syrup or agave nectar
1/three cup unsweetened applesauce
½ cup plain almond yogurt (suggest Kite Hill model)
1 teaspoon vanilla extract
1½ cups shredded carrots
Preheat oven to 400 levels. Flippantly oil a muffin pan.
Combine dry elements in a big bowl. Whisk collectively the flax and water, then microwave for 45 seconds. Mix the moist elements, together with the flax combination, in one other bowl. Mix the moist and dry elements, stirring briefly to mix. Add the carrots.
Spoon the batter into the muffin pan (I discovered that there was sufficient batter for 11 muffins). Sprinkle the tops with extra chopped pecans in the event you’d like. Bake for 18 minutes.
Makes 11-12 muffins