There is nothing like freshly homemade muffins! My best ever carrot muffins are light, moist and bursting with carrot-vanilla flavor. These carrot muffins made with real carrots are simply unbeatable for breakfast with or without a cup of tea!
They are beautiful and delicious and simply made from fresh carrots with chia seeds and other wholesome ingredients. They are moist and tender with real vanilla flavor and the most delicious muffins you'll ever make.
INGREDIENTS
3/4 cup plant-based butter (room temperature)
1/2 cup maple syrup
1/2 cup soy milk
1 tablespoon chia seeds
2 teaspoons vanilla paste
1 cup chopped carrots (finely chopped)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
INSTRUCTIONS
Preheat the oven to 350° F. Wash the carrots, place them on a cutting board and chop then as small as you can with a sharp kitchen knife.
In a mixing bowl whisk the plant based butter until smooth and add maple syrup, chia seeds, soy milk, vanilla paste or vanilla extract and any other wet ingredients you're using.
In a separate medium bowl combine all purpose flour, baking powder and salt, You can add about 1/4 teaspoon of ground nutmeg or cinnamon to the dry ingredients.
Sift the dry ingredients directly into the mixing bowl and mix until smooth.
Grease your muffin pan with a cooking spray and scoop the batter into the muffin cups.
Put the pan in the oven and bake for 20 to 25 m
inutes or until golden brown, insert a toothpick to confirm.
Allow the muffins to cool at room temperature and enjoy them as nutritious breakfast on the go.
Prep Time 15 minutes
Baking Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
How to Store Muffins
Allow the muffins to cool completely and store them in an airtight container lined with paper towel for 2 - 3 days.
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