Sunde gulerodsmuffins (7 g protein, ingen æg, ingen mejeriprodukter)

Disse Sunde gulerodsmuffins are simple, dairy-free, egg-free muffins loaded with over 7g of plant-based protein and made with no refined sugar.

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Sunde gulerodsmuffins

Disse Sunde gulerodsmuffins are simple, dairy-free, egg-free muffins loaded with over 7g of plant-based protein and made with no refined sugar.

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Prep Time: 15 minutter mins

Tilberedningstid: 30 minutter mins

Samlet tid: 45 minutter mins

Rute: Morgenmad

Køkken: amerikansk

portioner: 12 muffins

Kalorier: 259.6 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 ½ kopper Gulerødder - 6.5 ounces (190g) grated (note 1)
• ▢ 1 ¾ kop Hvidt fuldkornsmel - (note 2)
• ▢ 2 teske Bagepulver
• ▢ ⅔ kop Uraffineret rørsukker - (note 3)
• ▢ 1 teske Kanel
• ▢ ½ teske Salt
• ▢ 1 kop Mandelmælk - (note 4)
• ▢ ½ kop Olivenolie med mild smag - (note 5)
• ▢ 2 teskefulde Vanille ekstrakt

Optional for extra flavors

• ▢ ¼ teske allehånde
• ▢ ¾ kop Hampsfrø - or walnuts

Instruktioner

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Lightly oil with cooking oil spray. Set aside.
• Trim the carrots, cut them into chunks, place them in a food processor, and pulse a few times to form carrot 'rice'. You can grate the carrots with a grater box too. Lightly pack the shredded carrots in the measuring cup to get 1 1/2 cups (190g/6.7oz.). Set aside.
• In a large mixing bowl, combine flour, baking powder, sugar, cinnamon, salt, and allspice if used. Whisk to combine evenly.
• Make a well in the center of the flour mixture, and add milk, oil, vanilla extract, the carrots prepared earlier, and hemp seeds if used.
• Combine with a rubber spatula, scraping down the sides of the bowl to bring all the ingredients together, and form a smooth batter.
• Fill the 12 muffin holes evenly, up to the top.
• Bake the muffins on the center rack of your oven for 30-35 minutes at 350°F (180°C) until they are golden brown on top, and a toothpick inserted in the center comes out clean.
• Let them cool down in the pan for 10 minutes, then on a cooling rack for 2 hours.

Noter

Noter 1: I trim the carrots’ ends, wash, and keep the peel. You can peel yours if preferred. You can grate the carrots rather than pulsing, using a grater box. Make sure you lightly pack the grated carrots in the measuring cup to use the same amount.

Noter 2: You can also use all-purpose flour if preferred. See my glutenfri konverter at gøre dem glutenfri.

Noter 3: You can use coconut sugar or muscovado sugar. You can’t use a liquid sweetener like maple syrup. You can lower the sugar to 1/2 cup for a less-sweet muffin.

Noter 4: Or soy milk to up the proteins, or any milk you love.

Noter 5: Or any low-flavor oil you like. Oil-free swaps like unsweetened applesauce or yogurt make the muffins too wet. They stay gummy and won’t firm up well.

Noter 6: Hemp seeds add 56 grams of protein to your batch. You can swap for chopped nuts like walnuts, pecans, or simply skip. Other ideas are dried raisins, chopped pieces of dates, or other seeds like pumpkin seeds.

OvntilstandJeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Opbevaring: Store the muffins in an airtight container in the fridge for up to 4 days, or freeze in Ziploc bags for up to 1 month. Thaw in the fridge the day before.

Udstyr

Muffinforme

12-huls muffinform

Blandet skål

Måle kopper og skeer

Køleramme

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Ernæring

Betjener: 1muffin | Kalorier: 259.6kcal | Kulhydrater: 26.3g | Protein: 7.2g | Fed: 15.2g | Mættet fedt: 1.6g | Flerumættet fedt: 5.6g | Enumættet fedt: 7.4g | Natrium: 206mg | Kalium: 76.5mg | Fiber: 2.7g | Sukker: 12g | Vitamin A: 2738.4IU | Vitamin C: 1mg | Calcium: 100.7mg | Jern: 2.3mg | Magnesium: 2.3mg | Fosfor: 160.8mg | Zink: 0.04mg

Ingredienser og erstatninger

Du behøver kun et par enkle ingredienser for at lave denne opskrift. Her er hvordan du vælger og bytter dem.

• Gulerødder – These provide the main flavor, natural sweetness, and moisture to the muffins.
• Hvidt fuldkornsmel – This flour gives the muffins their structure and adds fiber. All-purpose flour or spelt flour also work well here.
• Bagepulver – This helps the muffins rise and become light and fluffy, especially since we aren’t using eggs.
• Uraffineret rørsukker – This adds sweetness and helps the muffins brown. You can also use coconut sugar or muscovado sugar.
• Kanel – This adds a lovely warm spice flavor that pairs perfectly with carrots.
• Salt – Salt is important for balancing the sweetness and enhancing all the other flavors.
• Mandelmælk – This is the main liquid that brings the batter together. Any plant-based milk, like soy milk or oat milk, is fine.
• Olivenolie med mild smag – This provides moisture and fat, which is key to keeping the muffins tender. Melted coconut oil or canola oil are good substitutes.
• Vanille ekstrakt – This adds a nice background flavor that rounds out the sweetness and spice.
• allehånde – This is optional, but it adds an extra layer of warm, complex spice.
• Hampsfrø – These add healthy fats and a good amount of protein. You can also use chopped walnuts, pecans, or dried fruit like raisins.

How to Make Healthy Carrot Muffins (in Pictures)

Carines bagetips

Lad mig dele et par flere tips til perfekte muffins.

• Carrot Texture – I prefer pulsing the carrots in a food processor because you get small “rice” pieces, which adds more texture. You can absolutely grate them with a box grater if you find that easier.
• Customize Your Mix-ins – The hemp seeds are great for protein, but feel free to swap them for chopped nuts (like walnuts), other seeds, or dried fruits (like raisins) if you want extra sweetness.
• Justering af sødme – These muffins aren’t overly sweet, but you can reduce the sugar down to 1/2 cup if you prefer.
• Stick to the Oil – I don’t recommend swapping the oil for substitutes like applesauce or yogurt. I find it makes the muffins too wet and gummy, and they just don’t firm up properly.
• Muffin Toppings – Before baking, you can sprinkle some rolled oats or extra seeds on top for a nice look and a bit of crunch.

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