Workaday breakfasts rise to a new level with these
Vegan Carrot Muffins.
They are moist and nicely sweeetened and contain
neither white sugar or white all-purpose flour.
The idea for a
simple everyday recipe
Vegan Carrot Muffins
came while at a mountain cafe in Manitou Springs, Colorado.
. I loved this local favorite with predominantly vegetarian and vegan food. Lunch there one Friday afternoon was proof- positive that entirely plant-based meals can be exquisite and contemporary. I left feeling light and energized by the clear air and bright sky, yes, but also by the really good vegan meal which included Seattle Spiced Tea and a memorable vegan carrot muffin for dessert.
If you are one put off by a "vegan" label, these muffins are worth trying. On par (after many trials) with what I had at Adams's Mountain Cafe, they are entirely plant-based AND
use neither white sugar or white all-purpose flour
. This is important to me as I avoid these ingredients. In the morning, in particular, they completely drain me of energy. In place of all-purpose flour the recipe uses spelt flour, a newer flour on the scene that is just now becoming widely available. But use all-purpose flour if that is what you have. I've been replacing spelt for all-purpose flour for the past year and I'm sold on the results. As all-purpose flour is a staple in most kitchens, spelt flour will soon replace whole wheat flour on the
, but more on that and the wonders of spelt another day.
vegan carrot muffins
1 1/2 cups spelt flour
(or all-purpose flour)
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt, Celtic sea salt preferable
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 packet Stevia (optional)
7 dates, coarsely chopped
1/4 cup raisins
Preheat the oven to 350 ° F. Whisk the ingredients above together in a large bowl.
1/2 cup grape seed oil*, plus additional for the muffin tin
1/4 cup applesauce
1/4 cup agave nectar
1/4 cup almond milk
1 tsp. vanilla extract
1 1/2 cups grated carrot, about 2 large carrots
Stir the wet ingredients and carrots together in a second bowl and fold into to the dry ingredients. Fold until just moistened. Brush the muffin tin generously with additional oil. Spoon in the batter into muffin tins and bake 20 minutes. Cool 5 minutes and turn out onto a cooling rack.
Makes 12 muffins
*Grape seed oil is used in place of vegetable oil in newer SimplyCooking® recipes.
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