HEALTHY CARROT CAKE MUFFINS
Healthy Carrot Cake Muffins- a SUPER straightforward vegan breakfast which you will end up earning over and over again since they are SO great!
I understand I say this pretty much each and every time I post a brand new muffin recipe BUT these cakes are my new preferred muffins on the site. I kept testing these below the assumption of having them"just right" but I just needed an excuse to create and eat a second batch of those. Not sorry about it.
Whenever it's on my own to-do listing to check a gluten free version of the recipe, I haven't been able to return to it however. I'm convinced you could use any free flour. ITHIS gluten bread and've had good luck.
5 in 1 reviews
Prep time: 10 MINUTES cook time: 20 MINUTES return: 6 MUFFINS 1X
INGREDIENTS
- 1 cup of bread (I use most of purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute)
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp of cinnamon
- 1/2 cup of vanilla milk
- 3 tablespoons of nut butterI used peanut butter now but have also made these with almond butter
- 1 tsp of vanilla extract
- 1 medium banana, mashed
- 1/2 cup of grated carrot (I use a moderate grate but you can also finely grate them)
- 1/4 cup of chopped walnuts or pecans and more for topping if desired (you can also omit the nuts entirely )
INSTRUCTIONS
- Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well blended.
- Gradually stir in the grated carrot and nuts.
- Evenly spoon the mix into the 6 muffin cups.
- Top with some more chopped nuts if desired and bake in oven for 20-25 minutes until golden brown.
- Let cool slightly and ENJOY!!