Healthy Vegan Carrot Muffins
The Fall/Autumn tends to be about pumpkin spiced everything. I've mentioned it on Instagram and I'll mention it here too, pumpkin puree is almost impossible to find here in Norway. It isn't actually impossible because I have found it but we are talking at a "not worth it" price for just playing around in the kitchen developing different pumpkin recipes. That being said...I still may buy some and play around a bit and make some pumpkin recipes. Nevertheless, pumpkins do not rule the fall time alone. I love all spiced foods and drinks and am working my magic with what I've got...and that is mostly apples BUT this is actually not an apple recipe.
Carrots are not really a fall exclusive vegetable but I'm finding Norwegian grown carrots to still be one of the most predominate veggies in the groceries stores and I wanted to make some carrot cake inspired health food. It would obviously be healthier to just eat the raw carrot but muffins just have a more breakfasty appeal to them. So here it is, healthy vegan muffins that are perfect for breakfast, a snack, or whenever really!
- 1 3/4 Cups spelt, whole wheat, regular white, whatever flour you have
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup rasins
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 flax egg (1Tbsp ground flax and 2 Tbsp water per flax egg)
- 1 cup non dairy milk of choice (I used unsweetened soy)
- 1 tsp vanilla extract
This recipe was only slightly modified to make vegan. The original recipe is linked in the blog below.
Link to the original recipe and blog: Cookie and Kate, Healthy Carrot Muffins