These Carrot Muffins!! I'm on a bit of a baking kick lately it seems. I kept these plain, without nuts or raisins (because I didn't have any) but definitely will be stirring some into the batter next time. These carrot muffins are moist, have a hint of cinnamon and are sweetened with light brown sugar and maple syrup. I tested this recipe using 100% AP flour because I figure that is what most people would have on hand and want to use, but if I make them again I will try swapping out 1 cup of the AP flour for whole wheat flour. I always keep a bag in my freezer and I like to sneak some into recipes when I can for a bit of added fiber, plus I actually like the nutty flavour it imparts in many baked goods. Vegan baking recipes will often call for egg replacement. I typically just use ground flax seeds mixed with water. You combine the two and let it sit for 5 minutes, the flax absorbs the water and thickens to a gel like consistency. It can then be added into many recipes instead of eggs, AND flax seeds are high in fiber and omega 3 fatty acids. Swapping chicken eggs for flax eggs might seem strange at first if you are new to making plant based recipes, but trust me you won't notice the difference in these carrot muffins. They are (in my opinion) perfect.
CARROT MUFFIN RECIPE
***I use wholesome organic brown sugar for most of my baking as many other sugars are actually produced using bone char (derived from cattle) for filtering and bleaching the sugar....I don't really understand the process exactly but anyway it's worth mentioning for anyone wanting to avoid animal products.
Hey! I'm Trisha