Do you remember when I was trying out life as a health crazed vegetarian? I filled my house with all the vegetables I could get my rabbit paws on and every seed known to man kind. I was also a part time vegan, but only on Mondays and Wednesdays. My family thought I was the weird one, which I’m far from, thankyouverymuch. This was also the year I started feeling confident enough to experiment with a few of my own recipes… Or maybe all the chia seeds did something to my brain.
Somewhere along the line, I decided to try out vegan baking.
Things I learned about vegan baking:
- What the hell a flax egg was. (It’s 1 tablespoon of ground flax seeds + 1 tablespoon water.)
- It can be almost as good as regular baking.
- Butter still rules supreme.
It took some test batches to get these muffins right. The squirrels and birds became my best friends. I was Snow White with muffins instead of songs, and dare I say, the furry critters were much more appreciative of my (failed) muffins than her singing.
These muffins are wonderfully dense and soft. The best part? They’re incredibly healthy, and they were one of my favorite grab-and-go breakfasts/lunches/snacks for college life. If you’re a mom, these muffins are a great way to feed you kids their vegetables.
Vegan Carrot Cake Muffins:
yields 12 muffins
- 1 1/2 cups whole wheat flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 flax eggs
- 1/2 cup sugar (I used truvia)
- 2 tbsp molasses
- 1 tbsp pure maple syrup
- 3 tablespoons coconut oil
- 1 tsp vanilla extract
- 1 heaping cup grated carrots
- 3/4 cup shredded zucchini
- 2-4 tbsp raisins
- 2-4 tbsp chopped walnuts
Preheat oven to 400 F.
In a medium bowl, whisk flax eggs, sugar (or truvia), vanilla, molasses, and maple syrup until light in color. Gently add the (liquid) coconut oil and whisk again. Set aside.
In a large bowl, sift the dry ingredients. Add the wet ingredients to the dry and mix.
Fold in carrots, zucchini, raisins, and walnuts.
Bake for 8 minutes at 400 F, then lower the oven temperature to 350 F and bake for another 10-12 minutes.