Jumbo Carrot Cake Muffin Tops

Vegan, refined sugar-free, soy-free

By

Email

Warning: Trying to access array offset on value of type bool in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 73

Original Post
Yield
12
Prep Time
25 Minutes
Cook time
20 Minutes
Total Time
45 Minutes

Ingredients:

  • 1 1/4 cup peeled and grated carrot
  • 1/2 cup mashed ripe banana (about 1 extra large or 2 small)
  • 3/4 cup + 2 tablespoons unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon lemon zest
  • 1/4 cup coconut oil, melted
  • 2 cups spelt flour (white or whole-grain)
  • 6 tablespoons coconut sugar (or natural cane sugar)
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped walnut pieces or raisins (optional)

Directions:

  1. Preheat oven to 350°F and grease a muffin top tin. If you don't have one simply use a standard muffin tin.
  2. Grate the carrots and set aside.
  3. In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda). Set aside.
  4. In a medium bowl, mash banana and measure out 1/2 cup. If you have any leftover mashed banana you can freeze it for a smoothie.
  5. Place mashed banana into medium bowl along with the grated carrot, milk, vinegar, maple syrup, vanilla, and lemon zest. No need to stir it yet.
  6. Melt the coconut oil in a small pot over low heat.
  7. Stir coconut oil into the wet mixture. Pour the wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile flour.
  8. Gently fold in the walnuts or raisins (if using), being sure not to overmix.
  9. Spoon about a heaping 1/4 cup of batter into each muffin top tin. If using a standard-sized muffin tin, fill each tin about 3/4 full (they will be almost full, but this is normal).
  10. Bake at 350°F for 23-27 minutes until a toothpick comes out clean. I bake them for 25 minutes in my oven.
  11. Cool in the pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.

Leave a Reply