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Healthy Vegan Carrot Muffins

Healthy Vegan Carrot Muffins

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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!

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Healthy Vegan Carrot Muffins
Autumn is right around the corner. Literally, it starts August 22nd! Even though the autumn season is just starting, the majority of us are already completely out of summer mode and grabbing the nearest spiced beverage and cosy sweater. I wanted to post a recipe that is easy, healthy, great for breakfast (or anytime of the day) and ultimately satisfies your autumnal craving.
Ingredients
  • 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
Instructions
Preheat oven to 220 degrees celsius or 425 degrees Fahrenheit. Grease or line 12 cups on your muffin tin. In a large mixing bowl, combine the flour and all your spices (the first 6 ingredients). Blend well with a fork or whisk. Add the grated carrots, chopped walnuts and floured raisins to your dry ingredients and mix well. You want everything to be well coated in the dry mixture. Set aside.In a medium mixing bowl, combine the oil and maple syrup and mix together with a whisk. Add the flax eggs, non-dairy milk and vanilla. Mix well to combined. Pour the wet ingredients into the dry and mix with a rubber spatula or large spoon. Mix until just combined. Divide the batter evenly between the 12 muffin cups. Bake muffins for 15-18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. Muffins will last up to 5 days in the fridge but feel free to freeze any that you may not eat in time. If you want to have one for breakfast but they are in the freezer just take one out the night before, they thaw overnight on the counter. They will last in the freezer for a few months.
Details
Prep time: Cook time: Total time: Yield: 12 Muffins

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

My obsession with greens, toast, and beans.

My obsession with greens, toast, and beans.