Hey guys! Lea here. I have a question for you. Have you ever wondered how you can make your weekly meal prep easier? If there was a foolproof recipe available that you can make in advance, freeze, and have for the entire week as a go-to healthy snack? No need to wonder. We have that recipe for you. I introduce to you the extremely versatile, spiced vegan carrot muffins. Check these out…
I want to mention that these are not your regular grocery store type carrot muffin… They don’t have pineapple or nuts, nor are they bland in flavor or overly fluffy in texture. They are just a healthy, yummy, real spiced carrot muffin that can be made with virtually any flour, any fat (or substitute) and any sweetener. Versatility and practicality.
These carrot muffins can be made with almost any flour you have at home. While I usually make them with buckwheat, whole wheat and rolled oats, I have tried many other combinations – including whole wheat bread flour, white flour and rolled oats; or half rolled oats, half buckwheat. I have even tried them with barley flour. Yeah. Barley flour.
Not only that, I’ve also tried them with coconut oil, or butter, or grapeseed oil, or even apple sauce!! I’ve found that as long as it’s wet, it works. I will give you combination recommendations below that I can guarantee will produce amazing carrot muffins, but if you’re not too confident in the kitchen, stick with the original recipe for a sure batch until you feel more comfortable switching up ingredients.
Not to brag or anything (hehe, jokes) but Idriss didn’t like carrot muffins before these babies. I asked him if he wanted me to make carrot muffins, he replied that he wasn’t interested in trying them. I made them anyways, and once they came out of the oven, he warmed up. After, when they were gone the next morning, he asked me if I could make more. We didn’t have any eggs left or butter left, so this recipe was born. I hope you will enjoy it as much as we do.
Here are some general combination rules to help you out, in case you want to be sure not to mess up a batch:
Part 1 – The Flours
For the carrot muffins, I always use rolled oats (aka quick oats) with other flours, but rolled oats is my staple to keep them fibrous and healthy. If you only have white flour, do a bit more than half for rolled oats, half white flour; so, in this case I would do 2 cups rolled oats and 1 cup white flour. If you noticed, I put a half cup more dry in the recipe, because rolled oats are lighter than flour, so you want to keep the balance of wet and dry ingredients
If you’re going to go full buckwheat, keep in mind that buckwheat tends to absorb more liquid than other flours, so if you find your mixture tough or hard to mix, or just simply not wet enough, add a few tablespoons at a time of (nut) milk to make it more wet. Go by eye. Trust your gut. Don’t over milk it. It’s easier to add liquid than to add dry ingredients in an appropriate ratio.
You can use all whole wheat. Most often than not, I’ve made these with whole wheat bread flour. Regular works too. Again, this is an incredibly versatile recipe
Part 2 – The Sweeteners
This part tends to go hand-in-hand with the fats… Sometimes I don’t have apple sauce, or I’m running out of honey. What’s important is that you have roughly 2/3 cup of sweetener. That’s what I find works perfectly. If you like your muffins sweeter, that’s your call, but Idriss and I try to make things as healthy as possible without skimping on flavour. If you’re using uniquely dry sweetener (omitting the honey), you may need to add more liquid. Keep that in mind. If you’re using apple sauce, check if it has added sugar or not. You get the gist of this.
Combinations I’ve used most often are coconut sugar and honey. I’ve also used brown sugar and honey. Only brown sugar. Only honey. It all works.
Part 3 – The Fats
Did you know you can successfully replace oil, in most recipes for baked goods, by apple sauce? Yeppers! This recipe calls for ¼ cup coconut oil (or butter, or grapeseed oil, or canola oil) and 1/3 cup applesauce (unsweetened). You can totally go with 100% oil/butter, or you can go 100% apple sauce. I like the combination, personally, but it depends what you have at home! Keep in mind that coconut oil is firm at room temperature: perfect if you like your muffins warm, as they will be dense and moist, but keep in mind they will be denser at room temperature and in the fridge.
I hope this is clear and will give you the confidence to make these carrot muffins and make the recipe your own. Let us know how you liked them and if you changed anything up! I’d love to hear what you think.
Thanks for reading and enjoy!
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Vegan Spiced Carrot Muffins
- 1-2 carrots : 1.5 c grated carrots
- 3/4 cup buckwheat flour*
- 3/4 cup whole wheat bread flour*
- 1 cup rolled oats*
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- pinch or two of salt
- Preheat oven to 375 and prepare muffin tin
- Grate carrots, set aside
- Melt oil/butter, set aside
- Mix dry ingredients together (flours, oats, baking powder, sugar, spices)
- Add honey and apple sauce to butter to cool it down, add milk, mix 'egg' and vanilla
- mix dry and wet ingredients
- fold in carrots
- put mixture into muffin tins
- bake for 20 minutes, or until inserted toothpick comes out clean
Cost per recipe : 5 $CA ; 3.75 USD The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars.