Dairy-Free, Vegetarian
SERVES 12
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
Freshly grated carrot gives these easy muffins a boost of fiber, vitamins, minerals, and antioxidants. Getting vegetables into baked goods is easy to do and adds to the flavor and texture when you combine them with a little sweetness and some familiar spices, like cinnamon and ginger, for complexity.
2 cups grated fresh carrots (about 2 carrots)
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup
½ cup unsweetened soy milk
¼ cup grapeseed oil or avocado oil
1 teaspoon pure vanilla extract
½ cup chopped macadamia nuts
Bioactive ingredients:
carrot, whole-wheat flour, cinnamon, ginger, soy milk, macadamia nut
1.
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or silicone liners.
2.
Press the carrots gently between paper towels to remove excess moisture.
3.
In a large mixing bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, and salt.
4.
In a medium mixing bowl, whisk together the eggs, maple syrup, soy milk, oil, and vanilla.
5.
Pour the wet mixture into the dry mixture. Stir to combine.
6.
Gently fold in the carrots and nuts until just incorporated.
7.
Portion the batter evenly into the prepared muffin tin.
8.
Transfer the muffin tin to the oven, and bake for 18 to 20 minutes, or until the muffins are golden brown and firm when you press on the top. Remove from the oven.
Per Serving:
Calories: 213; Total fat: 10g; Saturated fat: 1g; Protein: 4g; Total carbohydrates: 28g; Fiber: 3g; Sugar: 10g; Cholesterol: 31g