Sunday, December 25, 2016

Vegan Carrot Spice Muffins

Ingredients for 12 muffins


1/8 tsp ground cloves
¼ cup natural sugar
½ tsp kosher salt
1 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda 
1 tsp cinnamon
¾ tsp ground ginger
1 ¾ cup whole-grain Kamut flour (or white whole wheat flour)*see note

 Wet + Mix-ins:

¼ cup + 3 tbsp water
1/3 cup chopped & toasted walnuts
1/3 cup unsweetened applesauce (oil replacer)
1/3 cup + 2 tbsp pure maple syrup
½ cup coconut milk (the cream on top from a full fat can) OR yogurt * see note below
½ cup raisins, soaked in water and drained
1.5 tsp pure vanilla extract
1.5 cups grated carrots (about 3 small-medium carrots)

Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.

Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be thick.

Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes.

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