Healthy Carrot Muffins

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www.theconsciousplantkitchen.com

These Healthy Carrot Muffins are simple, dairy-free, egg-free muffins loaded with over 7g of plant-based protein and made with no refined sugar.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-carrot-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 259.6kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Carrots 6.5 ounces (190g) grated (note 1)
1 ¾ cup White Wholewheat Flour (note 2)
2 teaspoon Baking Powder
⅔ cup Unrefined Cane Sugar (note 3)
1 teaspoon Cinnamon
½ teaspoon Salt
1 cup Almond Milk (note 4)
½ cup Mild-Flavor Olive Oil (note 5)
2 teaspoons Vanilla Extract

Optional for extra flavors

¼ teaspoon Allspice
¾ cup Hemp Seeds or walnuts

US Customary - Metric

Instructions

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.

Equipment

Notes

Note 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.

Note 2: You can also use all-purpose flour if preferred. See my gluten-free converter to make them gluten-free.

Note 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.

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

Note 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.

Note 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: 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.

Nutrition