CARROT CAKE MUFFINS
These carrot cake muffins can make such delicious breakfast or snack option. You won’t believe that these are completely plant-based because they taste so good. The texture as well as the taste is exactly like the actual carrot cake but with zero refined oils, naturally sweetened with maple syrup and some raisins and are only 250 calories each. Now you get to enjoy carrot cake-like muffins not only for breakfast but literally whenever those cravings kick in. You can prep before hand and freeze them, so that you have a ready option for days when you don’t have time. These are also very kid friendly. Believe Me! Mine loved these. Before serving, you can also have them with a dollop of almond butter, or just simply warmed in the toaster over, or BOTH!!!
You will need:
- 1 ½ cup Whole Wheat Flour
- 1 cup Large-Flaked Oats
- ¼ tsp Sea Salt
- 1 ½ tsp Cinnamon
- 1 tsp Baking Powder
- 2 tsp Baking Soda
- ½ cup All- Natural Almond Butter
- 1 ½ cup Apple Sauce
- 2 cups grated Carrots
- ½ cup Maple Syrup
- ½ Unsweetened Soy Milk (or Milk of choice)
- ½ lightly packed Raisins
- ½ chopped Raw Pecans
Preheat oven to 375F. Line a muffin pan with parchment liners and set aside.
In a bowl add all your dry ingredients, from flour to baking soda. Mix and set aside. In another bowl, whisk together the wet ingredients, from almond butter to soy milk. For the apple sauce you can buy store-bought one as well. I usually make a large batch of apple sauce in the instant pot and freeze portions.
Gently fold the wet ingredients into the dry. Once it comes together add in raisins and pecans. Fold to incorporate. Now, using an ice-cream scoop as a measure, scoop the batter into lined muffin mold, dividing the batter into 12 equal portions.
Bake in the oven for 25-30 minute. Serve warm or room temperature
It is this simple and delicious. I wont be joking if I say that this is one of the healthiest comfort food recipes I have created.