Carrot Cake Muffins
This is a plant-based recipe I developed based on the popular Bran Flax Muffins recipe by Bob’s Red Mill. In the version below, I replaced the dairy milk and traditional eggs, reduced the sugar by one-third (you won’t miss it), and used half the original quantity of nuts. I call these Carrot Cake Muffins because it was a more enticing name for my then-young children. And, they really do taste like carrot cake!
3/4 cup plus 2 Tbsp. ground flaxseed
1 1/2 cups whole wheat flour
3/4 cup oat bran
2/3 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 cups carrots, grated
2 apples, grated
1/2 cup raisins (optional)
1/2 cup chopped walnuts
1 1/4 cups plant milk
1 tsp. vanilla extract
Preheat oven to 350 degrees F and grease or line muffin cups. This recipe makes 15-16 muffins; if you don’t have an extra muffin pan on hand, you can bake the last 3 in small, oven-safe dishes or ramekins.
In a small bowl, make 2 “flax eggs” (a substitute for 2 traditional eggs) by mixing the 2 Tbsp flaxseed with 6 Tbsp of water. (1 flax egg = 1 Tbsp ground flaxseed plus 3 Tbsp water.) Let this sit while you prepare the other ingredients and it will thicken a bit.
In a large bowl, mix together the dry ingredients: the remaining ground flaxseed, whole wheat flour, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon.
Stir in carrots, apples, raisins, and nuts. (Tip: using a food processor makes grating the carrots and apples quick and easy.)
Combine milk, “flax eggs” and vanilla. Blend liquid ingredients into dry ingredients. Stir gently until ingredients are moistened.
Fill greased or lined muffin cups 3/4 full. Bake for 20-22 minutes, adjusting according to your oven.
Note: With the use of grated apples and carrots, these muffins are wonderfully moist. If you plan to store them for more than a day or two, keep them in the refrigerator.
Yield: 15-16 muffins