Recipe: Vegan Carrot Apple Muffins

Vegan Carrot Apple Muffins

  • Servings: 12
  • Difficulty: moderate
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Here’s what you’ll need:

1 Tbsp. ground chia seeds
3 Tbsp. cold water vegan carrot apple muffins
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

  1. Grate carrots and apple and set aside.
  2. In small bowl, combine ground chia seed and water to make your chia “egg”. Let sit 5 minutes.
  3. In the meantime, in a large bowl, combine all ingredients from flour to ground ginger. Set aside.
  4. 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.
  5. Add wet ingredients into the dry ingredients in your large bowl. Stir until combined. Batter will be thick!
  6. Lightly grease a 12-muffin baking tin. Equally divide the batter between the 12 tins.
  7. 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!

See entire post with this recipe here.

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One thought on “Recipe: Vegan Carrot Apple Muffins

  1. Pingback: Vegan Carrot Apple Muffins | Ironwoman Diary: Destination Finish Line

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