Thursday, December 5, 2013

Carrot and Walnut Muffins

I've made many versions of this recipe, I even blogged an earlier version of it a couple of years ago (ah how the blog has changed since then). It's one of my husband's favourites and it always goes down well so I really suggest you give this one a try. If you don't like walnuts just swap them out- it tastes great with almonds and cashews too.

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 Muffins
Makes 6 big muffins or 12 cupcake size (reduce cooking time)1 cup grated carrot
1/2 cup (60g) walnuts, chopped
Zest of 1 orange
Wet:
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

  • Pre heat the oven to 180 c (350 f)
  • Grate carrots
  • Roughly chop walnuts
  • Zest orange
  • Grind chia seeds
  • Combine wet ingredients: non-dairy milk, vanilla paste, orange zest
  • In another bowl, sieve dry ingredients: ground chia, cinnamon, ginger, baking powder, paking soda, flour
  • Mix dry ingredients well
  • Add wet ingredients to the dry
  • Stir to just combine
  • Stir through carrot and nuts
  • Fill muffin cases to the top (this mixture doesn't rise as much as others)
  • Bake for 30-50 mins (depending on size) or until fragrant and a skewer comes out clean
  • Enjoy!
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,







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