Healthy Carrot and Nut Muffin Recipe

  

Dry Ingredients 

½ cup (50 g) almond flour

 

2 cups (250 g) whole wheat flour 

1 tsp baking soda 

 

1 tsp cinnamon pdr

 

¼ tsp nutmeg pdr

 

½ tsp salt 

 

I don’t buy ready-made almond flour. Instead, I wizz some almonds in my blender until they form a powder. If any bigger almond bits remain, don’t worry, they will give your muffins some extra crunch, yum! 

 

Wet Ingredients  

 

1 cup (240 ml) soy milk  or any milk of your choice

 

1 tsp vinegar 

 

¾ cup (150 g) brown sugar 

 

2 eggs 

 

½ cup (125 g) applesauce 

 

¼ cup (60 ml) coconut oil 

 

1 tsp vanilla extract 

 

2 tsp grated fresh ginger (optional) 

 

“Filling” 

 

1 cup (50 g) shredded carrots (about 2 small carrots) 

 

¾ cup (90g) unsweetened dried cranberries 

 

1 cup (150 g) chopped walnuts (reserve half for the topping)

 

Preparation:  

 

Preheat your oven to 375°F (190°C). 

 

Prepare the soy buttermilk by whisking the soy milk with vinegar and letting it thicken for about 10 minutes until it resembles buttermilk. 

 

In a large bowl, combine and mix all the wet ingredients together until smooth, adding in the buttermilk last. 

 

Sift in all the dry ingredients, whisking the batter until smooth and glossy, but it’s crucial not to overmix the batter because it won’t rise as it’s supposed to. 

 

Add in all the ingredients from the “filling” section and work them in gently with a spatula. 

 

Divide your batter evenly into the lined muffin tray, topping each muffin with some of the walnuts you reserved. Bake the muffins in the midsection of the oven for 18-20 minutes. The top of a perfectly-cooked muffin should be domed and golden brown, and the edges of the muffin should pull away slightly from the edges of the muffin tin. 

 

Take the muffins out of the oven and let them cool down for at least 10 minutes before taking them out. 

 

Enjoy warm or cold, I love to combine these with morning coffee, so delicious! 

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