Carrot Gingerbread Muffins

These muffins are a fantastic way to sneak some veggies into a treat. Each one contains about 1/4 cup of carrots, while the spiciness of the gingerbread is an indulgence.

PREP TIME

20 minutes

COOKING TIME

35-40 minutes

YIELD

12-18 muffins





 

Ingredients

6 eggs

1/2 cup butter or coconut oil

1 teaspoon pure vanilla extract

1/2 cup blackstrap molasses

1/2 cup blackstrap molasses

1/4 cup grade B maple syrup

1/2 cup coconut flour 

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

3 cups carrots, shredded

1/2 cup raisins (optional)

FROSTING (OPTIONAL)

1/4 cup coconut butter

1/4 cup coconut oil

1/4 teaspoon of freshly grated ginger

1 tablespoon orange zest

1 tablespoon shredded coconut

1 tablespoon maple syrup

CHANGE IT UP

The frosting recipe can be modified and used for other muffins as well. Use lemon zest instead of orange or, leave it.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 350^°F.

 

Whisk the eggs, butter or coconut oil, pure vanilla extract, molasses, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, cinnamon, ginger, and ground cloves. Next add in the carrots and raisins (if using) and combine together.

 

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin container (natural parchment muffin papers work best for lining), and bake for 35-40 minutes.

 

Combine all frosting ingredients until smooth. Allow the muffins to cool slightly before frosting.

   

GRANOLA MUFFINS

Ingredients

2 cups (500 mL) of all-purpose flour

1 tablespoon (15 mL) of cinnamon

1 tablespoon (15 mL) of baking powder

1 teaspoon (5 mL) of salt

2 cups (500 mL) of your favorite granola

2 eggs

1 cup (250 mL) of white sugar

1 cup (250 mL) of milk

½ cup (125 mL) of vegetable oil

1 tablespoon (15 mL) of pure vanilla extract

The zest and juice of 1 orange

 Directions

Preheat your oven to 400°F (200°C). Turn on your convection fan if you have one. Line a muffin pan with paper liners.

In a large bowl, whisk together the flour, cinnamon, baking powder and salt. Add half of the granola, gently stirring to preserve its texture. In a medium bowl, whisk together the eggs, sugar, milk, vegetable oil, vanilla, and orange zest and juice. Pour the wet into the dry and stir the works together just until an even batter forms.

Evenly distribute the batter among the muffin cups. (Use two soupspoons to speed the process, one to scoop, one to scrape.) Evenly sprinkle the muffins with the remaining granola. Bake until risen and deliciously golden brown, 15 minutes or so. A toothpick inserted into the center should emerge clean and crumb-free. Turn muffins out of the pan and cool on racks.