Healthy Carrot Muffins!

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Well I just woke up and when I looked into my fridge I noticed a bag of carrots that were starting to look pretty dried out so I wanted to make use of them ASAP.  I decided to make some “healthy” carrot muffins for breakfast.  I sweetened them with iron and magnesium-rich molasses, didn’t use any salt (baking soda only) and added a whole lot of carrot to these bad boys.  You could definitely use some chopped nuts in this recipe too but I wanted to keep the fat content down.  The end result was ridiculously good.  This recipe will make about nine or 10 muffins.

Ingredients:

2 tblsp ground flax seed + 6 tblsp water
1/3 cup coconut oil
1/2 cup molasses
1/2 cup almond milk
1/2 tsp vanilla
1 cup whole wheat flour
1 cup brown rice flour
1 tsp baking soda
1 tsp ground ginger
1 cup grated carrots

Method:

Preheat oven to 350 F and lightly grease a muffin tin with olive oil.

Mix flax seed and water together and set aside.

In large bowl, mix together coconut oil, molasses, almond milk, flax/water mixture and vanilla.  Add flour, baking soda and ginger to wet ingredients and mix well.  Fold in grated carrot.

Drop mixture into the muffin tin in heaping tablespoons (fill each until about 3/4 full.)

Bake for 25 minutes & enjoy!

Sam Shorkey

~The Vegan Project

Comments

  1. Looks great! Will have to try those 🙂

  2. Stephanie says:

    Was so excited to make these….mine do not look like yours at all. They look like black lumps of carrot poo. They taste alright though, I’m not used to such a strong molasses flavor so maybe I’ll rework it and do 1/2 molasses and 1/2 other sweetener. Thanks for the recipe!

    • Haha awww Stephanie!! Oh no!! Maybe it was a different kind of molasses?? Maybe use less molasses next time and lessen the heat and cooking time? Awww well either way, I’m sorry they didn’t turn out!!

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