Chillier days call for comfort.
These Vegan Maple Spiced Carrot Muffins hit the spot and are surprisingly light, made with JEM Maple Syrup, zero oil, flax seeds, whole wheat flour, and taste like the carrot cake you didn't realize you've been craving but now you've got to have more of….
Recipe by Angela Liddon, from her NY Times best selling cookbook - Oh She Glows
Yield: 12 muffins
Dry Ingredients:
1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)*see note
1/4 cup natural sugar
1 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda *see note
1 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp kosher salt
Wet Ingredients + Mix-ins:
1/3 cup + 2 tbsp JEM Artisan Maple Syrup
1/3 cup unsweetened applesauce (oil replacer)
1/2 cup coconut milk (the cream on top from a full fat can) OR yogurt * see note below
1/4 cup + 3 tbsp water
1.5 tsp pure vanilla extract
1.5 cups grated carrots (about 3 small-medium carrots)
1/2 cup raisins, soaked in water and drained
1/3 cup chopped & toasted walnuts
Instructions:
Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat the oven to 400F and line a muffin tin with liners.
Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top.
Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes.
Comments