These muffins are just lovely, not too sweet and much more satisfying than the traditional sugar packed muffins plus they smell AMAZING when they're baking and who doesn't love a yummy smelling house? The combination of ginger and cinnamon with the orange and carrot works so well you've just got to try it and see!
Carrot and Walnut MuffinsMakes 6 big muffins or 12 cupcake size (reduce cooking time)1 cup grated carrot
1/2 cup (60g) walnuts, chopped
Zest of 1 orange
1 tbsp ground chia or flax seeds + 3 tbsp water (or other egg replacer)
1.25 cups non-dairy milk
1/2 cup sweetener of choice (in the past I've used apple sauce, date paste, brown rice syrup, coconut sugar, nativa or 1 tsp stevia)
1 tsp vanilla paste (or vanilla extract)
Dry:1 1/3 cups flour (I've used regular, wholemeal and a gf blends)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
Pictured are the gluten free muffins, I used a store bought gluten free blend and it does alter the texture, making it a little more on the chewy side. If you use regular or wholemeal flour the texture will be different, more on the crumbly side but regardless they taste great and as long as you make them with love and good ingredients you can't go wrong!
Love and Smiles,