It snowed here this morning and the glistening trees are absolutely beautiful. Between walking my dogs, making dinner and folding laundry, I found the time to make some carrot muffins. I was inspired by a recipe I found in a plant-based cookbook a friend gave me for Christmas. I made a few tweaks to suit my tastes and I love how they turned out. They are so light and airy. These muffins are full of cozy spices and I ate one warm with a hot cup of earl grey tea - delicious!
I hope wherever you are today you are staying warm! Enjoy!
Ingredients:
1 1/2 cups of whole wheat pastry flour OR spelt flour (I used half and half)
3/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
a pinch of cardamom (optional)
3/4 cups of walnuts or pecans, chopped (I used both!)
2 teaspoons chia seeds
2 teaspoons ground flaxseed
1 cup of peeled, grated carrots (about 1 large or 2 medium)
3/4 cups of plant milk (I used almond milk)
2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1/4 cup of melted and cooled plant butter (I used Earth Balance)
Crumb Topping:
2 Tbl of whole wheat OR spelt flour
2 Tbl rolled oats
2 Tbl plant butter, cold and cut into cubes
2 Tbl brown sugar
1/4 teaspoon cinnamon
Directions:
Preheat oven to 350F
Whisk together the flour, brown sugar, powder, soda, and all the spices from cinnamon to cardamom (if using) in a large bowl. Add the nuts, chia seeds and flaxseed and stir.
Combine the wet ingredients in a separate bowl - carrots, plant milk, vinegar, vanilla extract and melted and cooled plant butter.
Add the wet to the dry and stir gently until combined. Line a muffin tin with paper liners and scoop batter into the liners (I got 10 muffins).
To make the crumb topping: use a fork or your fingers to combine the flour, oats, plant butter, brown sugar and cinnamon together. Evenly sprinkle the crumb topping on the top of each muffin.
Bake for 30 minutes or until a toothpick comes out clean.
