Recipe: Carrot Muffins


 

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Since I have become tired of my go-to muffin recipes, I decided to try something new. However, I have been sorrily disappointed. I tried an allergen-free carrot muffin recipe only to have it sink and be doughy. I should have known because the photo looked just like mine turned out — sunken.  So my only recourse was to create my own recipe.

My goal was to make a fluffy not-too-sweet carrot-cake-like muffin. That meant I needed a good balance of ingredients and spices to pull it off. With a little experimenting, I came up with this gem of a recipe.

My recipe had to be gluten-, egg-, dairy- and nut-free.  I started by purchasing a gluten-free all-purpose flour mix (Pamela’s brand).  These mixes vary from one brand to the next and influence the overall results.  Usually I find that adjusting the liquid (coconut milk, in this case) up or down will give the batter the right consistency.  

During my various experimentations, I discovered the grate of the carrots also influenced the moisture of the batter.  The first time I used a coarser grate and required different oven temperature and cooking time.  For my last effort, I used finely grated carrots (I used my microplane and it took about 5 medium carrots).  The result was a delicious carrot-y flavour — you could taste the carrot.

Normally I use chia “eggs” for my recipes, but I decided to try unsweetened applesauce and baking powder combination instead.  I was initially a little worried by the thickness of the batter, but they turned out fabulously.

My sons gave their input too.  One of them “hates” raisins and suggested chopped walnuts.  Another suggested the golden raisins.  So add the optional additions that suit your tastebuds.  I made the batter and divided it. Then folded in chopped walnuts to one part and raisins to the remainder.  Voilá, satisfied both boys.

Over the next couple of weeks, I’ll experiment using chia “eggs” instead of applesauce and other variations.  I’ll post my successes in the comments of this post.  Stay tuned.

In the meantime, enjoy these morsels of healthfulness.

Tweetable Quote: Cinnamon bites and kisses simultaneously — Vanna Bonta Tweet!

Healthful Ingredient Benefits

Carrots are a  rich source of beta carotene, a powerful antioxidant.  Remember that your antioxidant nutrients are vitamins A, C, and E and selenium.  Beta carotene converts into vitamin A in your body to help maintain healthy skin, increase saliva and supply essential minerals, vitamins and enzymes that aid in digestion.
Cinnamon works as an antioxidant and keeps your blood sugar levels balanced. According to FredrikPaulún, author of 50 Ways to Boost Your Metabolism, cinnamon “acts like an insulin mimic, increasing the muscles’ ability to absorb glucose…[and] can, therefore, help unlock the cells to glucose without the body having to secrete any insulin.” [1]

Carrot Muffins [GF EF DF NF]

Course Breakfast, Snack
Keyword muffin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Brenda Watt, Watt Works Nutrition, CHNC, NNCP, CNE

Ingredients

Dry Ingredients

  • 1 1/4 cup gluten free all purpose flour Pamela's
  • 1/2 teaspoon baking soda GF
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon cinnamon ground
  • 1/4 teaspoon ginger ground
  • 1/8 teaspoon nutmeg ground

Wet Ingredients

  • 1/3 cup applesauce unsweetened
  • 1 teaspoon baking powder GF and corn-free
  • 1/4 cup sunbutter or other seed butter
  • 1/4 cup coconut oil melted
  • 1 1/2 cups carrots finely grated, approximately 5 medium carrots
  • 3 tablespoons liquid sweetener of choice: yacon maple syrup, Sunroot
  • 1/2 cup coconut milk homemade
  • 1 teaspoon vanilla extract

Optional Ingredients

  • 1/3 cup golden raisins soaked and drained
  • 1/3 cup walnuts chopped/pieces (optional)

Instructions

  1. Preheat oven to 325℉. Line muffin tin(s) with parchment baking cup liners.
  2. Soak raisins in hot water. Drain before adding in raisins into mixture in Step 5.
  3. Measure dry ingredients into a medium bowl and whisk to combine well.
  4. Stir seed butter and melted coconut oil together. Add sweetener, vanilla and coconut milk. Stir.
  5. Fold applesauce/baking powder into wet ingredients.
  6. Combine wet and dry ingredients, then add grated carrots and optional ingredients, if using.
  7. Fill muffin tins 2/3 full. Bake at 325℉ for 25-30 minutes. Check for doneness with a toothpick — no one likes doughy undercooked muffins.
  8. Pop out of muffin tins onto a cooling rank.  Cool before serving.

Recipe Notes

Adjust the coconut milk up or down, depending on your GF flour mix and the moisture within the grated carrots.
To be nut-free, avoid the optional walnuts.


RESOURCES

[1] Fredrick Paulún, 50 Ways to Boost Your Metabolism, (Stockholm, Sweden: Skyhorse Publishing, 2013) 88.

 


About Brenda

As a nutrition consultant and educator, I aim to support you in achieving health and vitality through natural wholesome foods and lifestyle transformation. Ready to change yourself from the inside out? Then contact Brenda today -- hello@wattworksnutrition.ca