Did you know you can integrate carrots into your pastries to make them even healthier, while keeping them delicious? These muffins are a perfect example of how wholesome ingredients like carrots, applesauce, and plant-based milk can come together to create a guilt-free treat. Perfect for breakfast or a snack, these muffins are moist, flavorful, and easy to make!
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Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix grated carrots, applesauce, maple syrup, plant-based milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in raisins or chopped nuts if using.
Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For extra flavor, toast the walnuts before adding them to the batter.
If you prefer sweeter muffins, you can increase the amount of maple syrup slightly.
Store the muffins in an airtight container for up to 3 days or freeze them for longer storage.
Can I use regular flour instead of whole wheat flour?
Yes, you can substitute regular flour for whole wheat flour, but the texture and nutritional profile may differ slightly.
Can I use a different type of milk?
Yes, you can use any plant-based milk or even regular milk if you are not following a vegan diet.
How can I make these muffins gluten-free?
You can use a gluten-free flour blend as a substitute for whole wheat flour.
Can I omit the raisins or walnuts?
Yes, the raisins and walnuts are optional and can be omitted without affecting the recipe.
What is the best way to grate carrots for this recipe?
Use a box grater or food processor to grate the carrots finely for a smoother texture in the muffins.
