baked, breakfast, recipes
Leave a Comment

Triplet Baby Carrot Spiced Muffins

Wanted to bake some carrot muffin since weeks ago and finally, I decided to pull my socks up and get the carrots going. The process of grating the carrots is probably the reason for my weeks of procrastination. Been finding one good vegan recipe for the carrots muffin and decided to try the version from gkstories with turmeric in it. Sometimes, finding a good recipe depends on your luck. So many variations out there and you really have to try, in order to find the one that suits your tasting. Anyway, this is my vegan version from gkstories, try this! I was skeptical about adding turmeric to my batter at first but decided to give it a go and it turned out so good.

cm

Adapted from greenkitchenstories

Bowl 1 – dry ingredients
1 cup walnuts
1 cup rolled oats
2/3 cup spelt flour + 2 tbsp arrowroot
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric ( I was a bit skeptical and so I’ve only added 2tsp of this spice)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper
1 medium-sized carrot – grated ( I used 1/2 of each yellow, orange and purple carrot to grate)

Wet ingredients
2/3 cup yogurt
1/3 cup coconut oil
2 ripe bananas, mashed
5 medjool dates, diced
3 tbsp chia seeds mixed with 8 tbsp water

Crunchy Oat Streusel
1/2 cup rolled oats
2 tbsp coconut oil
1/3 cup of brown sugar / raw sugar
1 tsp cinnamon

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with coconut oil or non-stick baking spray. Prepare your flax egg and set it aside to thicken up. You can shred the carrots using either a grater or a food processor, place the shredded carrots on top of a strainer and set it aside. Squeeze

Pour walnuts and rolled oats into a blender and pulse a few times into a coarse flour mixture. Transfer to a large mixing bowl together with the rest of the dry ingredients.

For the wet ingredients, add bananas, yogurt and dates to the blender, and mix till everything is nicely combined. Combine both wet and dry ingredients together, do not over-mix the batter. Divide the batter into the muffin tins using a ice-cream scoop for even distribution. For the crunchy oat struesel, pour the rolled oats into the blender and pulse a few times and mix it with the rest of the ingredients. Add it on top of the muffins or you may bake it separately and sprinkle some of those on top of the frosting, Bake for about 18-20 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s