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Featuring spring carrots, these muffins are a healthy alternative to sweet morning confections. I started with a Carrot Apple Muffin recipe from Whole Foods, and tweaked it a good bit to make them vegan. The whole wheat pastry flour makes the muffins tender, applesauce keeps them moist, and coconut oil gently perfumes the end result.

1 1/4 cup whole wheat pastry flour
1/4 cup sugar
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup grated carrots (from about 3 medium carrots)
1/2 cup unsweetened applesauce
2 Tbsp flax meal, soaked in 6 Tbsp water
1/4 cup almond milk (or any other milk alternative)
1/4 cup coconut oil, melted
1 tsp vanilla extract

1. Preheat oven to 350°F.
2. “Butter” (with coconut oil) and flour a 12-cup standard muffin tin or use muffin papers. Set aside. (I used a non-stick muffin tin and omitted this step with great results.)
3. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
4. In a separate bowl, combine carrots, applesauce, soaked flax meal mixture, almond milk, coconut oil and vanilla.
5. Add half the carrot mixture to the flour mixture, stir until blended then add the rest of the carrot mixture.
6. Spoon batter into muffin cups and bake about 15-17 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

photo

Notes from attempt #1: (Baking time: 20 minutes) Delicious, tender, moist, lovely! The only problem is the muffins are tiny tiny tiny–they barely rose in the oven. Definitely worth re-doing again (and again and again) to figure out what went wrong, because they are that delicious!

Notes from attempt #2: (Baking time 16 minutes) The muffins are still very small, but a tad bit larger than the previous attempt–but I’m okay with that! It’s a great guilt-free treat that compliments breakfast or completes a mid-afternoon snack.

Estimated nutrition facts: 130 calories, 6 g fat, 16 g carbohydrates (2 g fiber, 6 g sugar), 2 g protein, vitamin A 30%

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My S.S. is traveling for some very important business across the country, and I wanted him to have a piece of home to fuel him throughout the mornings.

The challenge?
1. Make it healthy
2. Use only the ingredients available in my pantry.
3. Finally use up the blueberries that I forgot about.

Blueberry carrot muffins filled these requirements. I used this recipe and made a few changes. Here we go:

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flax seeds
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
2 large eggs
1/3 cup canola oil
1/2 cup agave
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1 pint blueberries

1. Preheat the oven to 350 degrees F. Grease the bottom of muffin tins with canola oil.
2. In a large bowl, whisk together both flours, ground flax seeds, cinnamon, baking powder, baking soda, and salt.
3. In a small bowl, whisk together eggs, oil, agave and vanilla.
4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix–a few lumps are fine.
5. Fold in the carrots and blueberries until just incorporated.
6. Divide among a 12-cup muffin tin (for some reason I only have a 6-cup tin, which worked beautifully).
7. Bake for 25 minutes, rotating halfway through, until a cake tester or toothpick comes out clean.

So basically, if he has a good trip, it’ll mostly be because of me 😉