Vegan Carrot Ginger Muffins Food

CARROT GINGER MUFFINS

Carrot Ginger Muffins image

Bake up a batch of these fluffy, flavourful, vegan, gluten free carrot ginger muffins to serve at breakfast, brunch, or at snack time!

Provided by Gwen Leron

Categories Snack

Time 35m

Number Of Ingredients 17

Ingredients

2 tablespoons ground flax seeds
6 tablespoons water
1 3/4 cups gluten free flour blend (see important note about flour below)
1/4 cup oat flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup melted coconut oil ((plus extra for greasing muffin pan if not using liners))
1 teaspoon vanilla extract
1/2 cup plain, unsweetened applesauce
1 teaspoon freshly grated ginger
1/2 cup coconut sugar
1 1/2 cup grated carrots
1/2 cup raisins

Steps:

Preheat oven to 350° F (177° C).
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
Slowly add the dry mixture to the wet mixture and stir until combined.
Fold in the carrots and raisins until well incorporated.
Divide batter into the 12 muffin cups.
Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 185 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Sodium 159 mg, Fiber 3 g, Sugar 14 g

FAT-FREE VEGAN CARROT GINGER MUFFINS

Fat-Free Vegan Carrot Ginger Muffins image

Make and share this Fat-Free Vegan Carrot Ginger Muffins recipe from Food.com.

Provided by Revolution_in_the_K

Categories Quick Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

3 cups flour (any kind)
1 tablespoon baking powder
1 teaspoon salt
1 cup orange juice
1/2 cup skim milk or 1/2 cup soymilk
1 cup grated carrot
brown sugar (or use honey, stevia, maple syrup...really any kind of sweetener is fine)
ginger
cinnamon, and
cardamom, to taste
canola oil cooking spray

Steps:

Combine dry ingredients in a large bowl.
Create a well in the center of the dry ingredients and add carrot, milk/soymilk and half of the orange juice. Mix well. If the batter is too dry, add the rest of the orange juice, until it has a smooth consistency.
Add sweetener, ginger, cinnamon, cardamom or any other spices you desire, to taste.
Grease a muffin tin with canola oil spray and pour batter in each cup (fill to the top.) Bake for 15 minutes at 350°F, or until muffins have risen and begin to brown.
ENJOY--they are best right out of the oven.
For VEGAN do not use dairy milk but use the soy and do not add honey. Also if making for other Vegetarians make sure they consume honey before using.

Nutrition Facts : Calories 197.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 446.6, Carbohydrate 41.6, Fiber 1.7, Sugar 3.4, Protein 5.8