Spice Up Your Mornings: Wholesome Vegan Carrot Muffins
Hello fellow food adventurers!
Is there a better way to greet the day than with the aroma of freshly baked muffins? I think not. Today, we're diving into a batch of my all-time favourite, incredibly delicious and surprisingly good-for-you, vegan carrot muffins. Forget those dry, tasteless store-bought versions; these are moist, flavourful, and packed with nutritious goodness. Think of them as a hug in a muffin form!
Why You'll Love These Muffins
Firstly, these aren't just any muffins. They're a delightful dance of warm gingerbread spices – think cinnamon, ginger, cloves, and nutmeg – mingling with the sweetness of carrots and the heartiness of walnuts. And the secret to their moistness? A generous dose of applesauce, which magically replaces some of the oil, making them lighter without sacrificing that perfect texture. They're also naturally gluten-free thanks to the oat flour, which means that more people can enjoy these little bundles of joy.
Guilt-Free Indulgence
Let's be real for a second. Sometimes, you need a little something to get you through a rough patch, and it's ok to indulge. I've been there, more than once, and it's important not to punish yourself for a bit of emotional eating now and again (we're only human!). The great thing about these muffins is they are very far from a sugar laden calorie bomb. They’re packed with wholesome ingredients like oat flour, almond milk pulp (or ground almonds), and a mountain of carrots. Each muffin clocks in at just around 200 kCal (before the seed topping), making them a relatively guilt-free treat. So, go ahead, enjoy one (or two!), you deserve it!
Get Creative with Toppings
While I like to keep things simple with a sprinkle of mixed seeds, feel free to get creative with your toppings. A touch of shredded coconut, a drizzle of maple syrup, or even a few chocolate chips could take these muffins to the next level.
Let's Get Baking!
Ready to fill your kitchen with the warm, inviting aroma of freshly baked muffins? Let's get to the kitchen!
Ingredients
Wet Ingredients
- 1 chia or flax egg
- 150 g / ¾ cup brown sugar
- 180 ml / ¾ cup applesauce
- 80 ml / ⅓ cup olive oil
- 2 tsp lemon juice
Dry Ingredients
- 180 g / 2 cups oat flour (GF certified if needed)
- 1 tsp baking soda (GF certified if needed)
- 1 ½ tsp baking powder (GF certified if needed)
- a good pinch of salt
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 80 g / ½ cup packed almond milk pulp
- 200 g / 7 oz coarsely grated carrots
- ½ cup chopped walnuts
- a mix of seeds, for topping
Method
- Preheat your oven to 180°C / 355°F. Grease a 12-hole muffin tin with a little olive oil.
- Prepare your chia or flax egg according to instructions (usually mixing 1 tbsp of chia/flax with 3 tbsp of water and letting it sit for 5 minutes).
- In a large bowl, whisk together the brown sugar, applesauce, olive oil, lemon juice, and chia egg until well combined.
- In a separate bowl, mix together the oat flour, salt, spices, baking powder, and baking soda.
- Sift the dry ingredients into the wet ingredients. Mix gently until just combined. Be careful not to overmix.
- Fold in the almond milk pulp, grated carrots, and chopped walnuts.
- Spoon the batter into the muffin tins, filling each about two-thirds full. Sprinkle the top with a mixture of seeds.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before removing them from the tin and enjoying.
Notes
- To make applesauce, simply cook peeled, cored, and chopped apples in a pot with a bit of water until soft. Then, purée with a hand blender.
- If you don’t have almond milk pulp, use 60g / ½ cup of coarsely ground almonds and add an extra 2 teaspoons of water.
Share the Love
If you make this recipe, please tag me on social media – I can't wait to see your creations! And most importantly, don't be shy and share with your friends and family - happiness is homemade, and shared!
Happy baking!
Chef Rosie Bloom