Our family has a ritual of preparing birthday breakfasts for each member of the family; a tradition originated by my oldest sister that has now carried forth to everyone in the fam. For my grandmother's 81st birthday I was stumped on what to make her. With my sister in Ghana, I had to carry the baking torch, so I decided to bake vegan carrot muffins. Minus one big sis plus one mini sis we were well on our way to creating these delicious muffins (perfect for Autumn - the cinnamon adds such a nice touch!) I found this recipe online and slightly altered it to suit the ingredients we already had at home (also to avoid soy products)
It is very easy to follow:
Makes about 12 muffins
1+3/4 cup whole wheat flour
1/4 cup natural sugar
1 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup maple syrup
1/3 cup unsweetened applesauce
1/2 cup of the cream on top of the
coconut milk can
1/3 cup water
1+1/2 tsp pure vanilla extract
1+1/2 cups grated carrots (about 3 small-medium carrots)
1/2 cup raisins, soaked in water and drained
1/3 cup chopped walnuts
Directions:
1. Preheat oven to 400F and line a muffin tin with liners.
2. 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.
3. Mix in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for roughly 18 minutes
Unfortunately, my muffins turned out slightly moist and didn't rise as much as I would've liked them to, which I think was caused by my mother shrieking in the background that I was putting too much flour into the mix - she threw me off my game (ha!) The cinnamon and raisins really enhanced the taste - this is definitely a must try recipe!!
ENJOY :)
