Nutrient-Packed Carrot Muffins
Prep. Time
30 minutes
Cook Time
25 minutes
Servings
16 muffins
Difficulty
Challenging
Soy-Free, dairy-free, egg-free
These carrot and tahini muffins are hands down my favorite treat to make for kids. They’re not only healthy and packed with nutrients, but they also disappear faster than I can bake them! The best part? Even the pickiest little eaters can’t get enough. They’re super easy to whip up and bake in no time – perfect for a quick, delicious snack everyone will enjoy!
Ingredients
-dry ingredients-
200g (7oz) spelt flour
70g (2.5oz) almond flour
80g (2.8oz) all-purpose flour
2 tsps baking powder
1 tsp cinnamon powder
-wet ingredients-
3 Medium carrots, peeled & grated
120g (6oz) tahini
80ml (3oz) coconut oil
1/2 cup apple sauce, unsweetened
1 tbsp apple vinegar
240g (8oz) maple syrup
5 fl.oz (150ml) protein-rich milk + 1 tbsp flaxseed meal + 1 tbsp vinegar (for a soy-free result, use a soy-free milk)
Instructions
Preheat the oven to 350F/170C.
Line a muffin pan with paper or silicone cups. You'll need about 12-15 cups, depending how much batter you'll be pouring into each.
In a food processor, thinly shred the carrots.
To a mixing bowl, add: tahini, oil, apple sauce and maple syrup. Mix well until smooth.
To a measuring cup, pour protein-rich plant-based milk and flaxseed meal, and mix well for 30 seconds. Add vinegar, and mix for another 30 seconds, until texture thickens.
Pour the milk/flaxseed mixture to the 1st bowl with the rest of the ingredients.
In a separate large bowl, mix the flour, baking powder, baking soda and cinnamon.
***Important: The baking soda and the vinegar create a chemical reaction (acid-base) that is vital for the baking process. As soon as these ingredients come together, the reaction begins, so it is critical to move quickly once you combine the "wets" and the "dries" contents of the 2 bowls. Also, make sure your oven is at the desired temperature at this point***
Combine the contents of the 2 bowls. Mix well and immediately pour the batter to about 3/4 height of each paper cup.
Place the muffin pans in the hot oven and bake for 20-25 minutes. The muffins will be ready when soft but steady by touch. Be careful not to over bake them.
Let them cool (out of the oven). Serve warm or cold with coffee or tea.
Keep refrigerated in a sealed box for up to 4 days.
Notes
The combination of the flours has proved itself to create soft, moist and just-right texture results, and there's also added nutritional value. Having said that, there is wiggle room, if needed. You can swap the spelt flour for more all-purpose flour, or use only all-purpose flour.
Maple syrup can be substituted with brown sugar (but reduce to 3/4 cup).
Coconut oil can be substituted with vegan butter or vegetable oil.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!