Recipe: Carrot-spice muffins (vegan, gluten-free)

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Supplies

  • measuring cups and spoons
  • 1 mixing bowl
  • blender
  • muffin tin with 12 2½-inch cups
  • cooling rack

Ingredients

  • 1 tablespoon oil
  • 2 tablespoons flax seed
  • 1¼ cup unsweetened applesauce
  • 2¼ cup grated carrots
  • ¾ cups buckwheat flour
  • ½ chickpea flour
  • ½ rice flour
  • 2 tablespoons xylitol or sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cardamom
  • ½ cup chocolate chips
Instructions
  1. In a blender, puree the applesauce with carrots, the flax seed, and the oil until smooth.
  2. In a bowl, mix the flours, baking soda and spices, as well as xylitol or sugar if you are using sweetener.
  3. Add the remainder of the carrots and mix until well blended.
  4. Pour the banana-carrot mixture into the bowl and stir until just blended.
  5. Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
  6. Bake 20-25 minutes in a 400°F oven. Muffins are ready when inserted toothpick comes out clean.
  7. Set on a rack and cool.

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