I recently made some non-vegan carrot muffins that included coconut sugar as a sweetener instead of stevia, but since we’re no longer eating eggs (the final straw — we’re now officially vegan), and we’re not planning on eating any added sugars for at least the next 2 months until the end of our cleanse, I needed to work with a no-egg no-added-sugar version of carrot muffins. We had some carrots that were desperate to be used last night, so I worked up the gumption to give it a shot.
I wasn’t sure how these would turn out since carrot muffins need a little extra sweetness sometimes, but the final product ended up being a tasty treat. These easy carrot muffins are sweet without being overly sweet, and carrot-y without being overly carrot-y. As a side note, I haven’t tried this carrot muffin recipe in a loaf-form yet, but I expect it would turn out just fine for those of you who want to give it a shot.
- 1 ¾ Cups Oat Flour
- ½ tsp Sea Salt
- 2 tsp Baking Soda
- 1 ½ TBSP Stevia Powder
- ¼ tsp Cinnamon
- 1 TBSP Chia Seeds
- 3 TBSP Coconut Oil, unmelted
- 2 tsp Vinegar
- ¼ tsp Vanilla Extract
- 1 ¼ Cup Water
- 1 ½ Cups Carrots, shredded
- Line a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit.
- Mix together all dry ingredients except chia seeds in a medium sized bowl.
- Add the coconut oil, vanilla extract, and vinegar. Combine.
- Add the water slowly, ¼ of a cup at a time, until all the water has been added.
- Add the chia seeds and mix.
- Fold in the shredded carrots, making sure that they’re well incorporated.
- Spoon the muffin batter into the muffin tin. The batter will go about ¾ of the way up the cupcake liners.
- Bake muffins at 350 for 25 minutes, allow to cool slightly, then put in the fridge to set. They can be eaten after cooling OR after setting in the fridge (although I like mine best after they’ve been a given a chance to sit in the fridge for about 1 hour).
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