Tuesday, October 14, 2014

Vegan Carrot Muffins

As promised, today and in the next days I will be sharing some delicious fall inspired recipes. My goal as a mom of three is to prepare healthy, interesting and tasty meals and baked goods with seasonal ingredients - preferably uncomplicated and quick! Right now the rich colors of autumn and the harvest abundance are making working in the kitchen a real pleasure.
Lately I have been dreaming of carrot cupcakes. Literally! Fall cravings can really add another winter layer to me if I don't watch out and I'm not taking about layering on a pretty sweater! So today I'm sharing a healthy alternative for those sweet cravings that tastes fabulous.

I have incorporated some of our garden abundance (walnuts, honey* and zucchini) into this recipe. I used yellow zucchini squash but regular green zucchini is fine, too. These are very moist, sweet, absolutely melt-in-your-mouth healthy muffins. Warm and spicy fresh out of the oven but even better the next day.
*Technically, of course, honey can not be in a vegan recipe.
However, since we have become bee-keepers, I like to use honey as a sweetener. I offer a vegan substitute of molasses for a strictly vegan muffin in the recipe below.

Vegan Carrot Muffins

(18 muffins)

1 cup vanilla soy milk
1 ½ t apple cider vinegar

1 ¾ c whole wheat flour
½ c all-purpose flour
1 t non-aluminum baking powder
1 t baking sofa

1 ½ c grated carrot (approx. 4 carrots)
¾ c grated zucchini
½ c chopped walnuts

¾ c sugar
½ c vegetable oil
4 T honey *
1 ½ t vanilla extract
1 t cinnamon
1 t nutmeg
1 t salt
½ t cardamom

* for vegan muffins, substitute 2 T molasses and 2 T sugar for the honey

1. Curdle the soy milk by whisking the milk and cider vinegar in a small bowl.  Let sit for 10 minutes.

2. In a large bowl, whisk together the two types of flour, baking powder and baking soda.

3. In a separate bowl, whisk the sugar, vegetable oil, vanilla extract, cinnamon, nutmeg, salt and cardamon. Then blend in the curdled milk/cider mixture.

4. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Stir in the walnuts, carrots and zucchini.

5. Line a muffin pan with cupcake liners. Pour in the batter and bake for 25-30 minutes.
Cool on a rack and enjoy!


greenrabbitdesigns said...

Mmm delicious....thank you so much for sharing Karen! :)
Happy Tuesday,
V x

a tale from toadstoolhouse said...

Looks so yummy, must try these in the half term holidays . Thanks Karen Xxxxxxx