Vegan Carrot Apple Muffins

Star Ingredients: Carrots, Apple sauce, whole wheat

 

 

                          J U M P   TO   T H E   R E C I P E

Chocolate chip cookies, Chocolate chip muffins, Chocolate chip pancakes, Chocolate chip waffles….yeah, yeah that’s a lot of chocolate chips in everything that goes into our tummies. I don’t hate chocolate chips, I just want a break from a particular ingredient few times. Sometimes, we crave the simple food with healthy ingredients. I crave to bake it more than to eat.

For some reason, carrots are least liked at my home. I add them in pancakes, breakfasts, tortillas, fried rice and more. But I also like them to be a star ingredient than as a side. If you are a health nut, you know what I mean.

Its a simple recipe to combine wet and dry ingredients separately and then combine together to form the batter. Of course I had to add some chocolate eggs on the top which I saw on the counter just before baking. But I suggest to add any chocolate after baking.

These muffins are made as

  • Vegan (Egg free)
  • Veggie – Fruit (carrots and apples)
  • Nuts (Pecans & Almonds)
  • Seeds (Flax seeds)
  • Healthy Fats (Avocado oil)
  • Grains (Whole wheat)

Mmm…Did we check all boxes? Yes we did. Now, I am happy.

 

 

Carrot Apple Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

Vegan Carrot Apple Muffins

Ingredients

  • Whole Wheat flour – 1 cup
  • All purpose flour – 1/2 cup
  • Sugar – 1/2 cup
  • Baking soda – 1 tsp
  • Salt – 1/2 tsp
  • Baking powder – 1 tsp
  • Grated Carrot – 1 cup
  • Apple sauce – 3/4 cup
  • Chopped Pecans – 1/4 cup
  • Almond Milk – 1/2 cup
  • Avocado oil – 1/2 cup
  • 2 flax egg (1 tbsp flax meal + 3 tbsp warm water)

Directions

  1. Preheat the oven to 350 degree F. Line the muffin tray with liners and keep it aside. Make the Flax egg and leave it to thicken.
  2. In a large bowl, add flours, sugar, salt, baking powder and baking salt and combine well.
  3. In a second bowl, add milk, oil, flax eggs and apple sauce and combine well.
  4. Add grated carrots and pecans and mix until combine.d Add these wet ingredients to dry ingredients and mix them well.
  5. Scoop the batter into the muffin cups till 3/4th full. Bake for 23 mins or until the toothpick inserted in the middle comes out clean.
  6. Take out the muffin tray and leave muffins in the pan for 5 minutes before transferring to the cooling rack.

    Notes
  1. Muffins are good on the kitchen counter for 2 days or 4 days in fridge. These muffins freeze beautifully for 3 months.

 

Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.

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Author: Smithasbakelove

Hi, This is Smitha. Thanks for stopping by to share my passion for baking easy and yummy food. Happy to have you here.

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