Something about spring, warmer weather, and Easter around the corner have me craving carrots. I work at a local restaurant on weekends as my get-out-of-the-house-and-interact-with-people job. One of the owners, Ruth, makes the most delicious carrot cake. Since I’m really trying to cut back on my sugar and not indulge at work, I haven’t had any carrot cake in months. (I use to eat the little pieces that wouldn’t quite make it on to the plate… 🙂 ) Anyway, I must not be the only one craving carrot inspired recipes because they seem to be popping up all over the internet this last week. So, I set my bar high and got to crafting in the kitchen (cue the countertop picture where ingredients are strewn about and the counter beneath is barely visible—aka the best kind of recipe crafting!). The result, a super delicious and moist, just sweet enough, healthy vegan carrot apple muffin. You guys, this recipe is SO good! You know that my husband is the ultimate test if a recipe is going to be a staple in our house, and this one received the ultimate husband approval—sharing with his coworker because he liked them so much! These are perfect for a grab-and-go breakfast or an afternoon snack. They’re also the perfect addition to your Easter brunch!
Here’s what you’ll need:
1 Tbsp. ground chia seeds
3 Tbsp. cold water
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground ginger
½ cup coconut oil, melted
½ cup vanilla almond milk (or whatever milk you have on hand)
½ cup dark agave nectar (or honey, if not vegan, or pure maple syrup, whatever you have on hand)
1 ½ tsp. pure vanilla extract
2 cups grated carrots (about 3 medium carrots)
1 sweet apple, grated
zest of one lemon
Makes 12 moist muffins
- Grate carrots and apple and set aside.
- In small bowl, combine ground chia seed and water to make your chia “egg”. Let sit 5 minutes.
- In the meantime, in a large bowl, combine all ingredients from flour to ground ginger. Set aside.
- Place coconut oil in a microwave safe medium sized bowl. Microwave on high for 20 seconds. Remove from microwave and stir in all wet ingredients from almond milk to pure vanilla extract. Add in the chia seed “egg”. Stir until well combined. Add in carrots, apples, and lemon zest stirring once more until combined.
- Add wet ingredients into the dry ingredients in your large bowl. Stir until combined. Batter will be thick!
- Lightly grease a 12-muffin baking tin. Equally divide the batter between the 12 tins.
- Bake 21-25 minutes or when a toothpick inserted into the center comes out clean. Airing on the side of cooking longer is better as these are quite moist and won’t be harmed by an additional couple minutes of cooking. Let muffins cool in pan 5 minutes before carefully removing and transferring to a wire rack to cool completely.
Try and eat just one, it’s almost impossible!
This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.