Healthy Vegan Carrot and Molasses Muffins
Well I just woke up and when I looked into my fridge I noticed a bag of carrots that were starting to look pretty dried out so I wanted to make use of them ASAP. I decided to make some “healthy” carrot muffins for breakfast. I sweetened them with iron and magnesium-rich molasses, didn’t use any salt (baking soda only) and added a whole lot of carrot to these bad boys. You could definitely use some chopped nuts in this recipe too but I wanted to keep the fat content down. The end result was ridiculously good. This recipe will make about nine or 10 muffins.
2 tblsp ground flax seed + 6 tblsp water
1/3 cup coconut oil
1/2 cup molasses
1/2 cup almond milk
1/2 tsp vanilla
1 cup whole wheat flour
1 cup brown rice flour
1 tsp baking soda
1 tsp ground ginger
1 cup grated carrots
Preheat oven to 350 F and lightly grease a muffin tin with olive oil.
Mix flax seed and water together and set aside.
In large bowl, mix together coconut oil, molasses, almond milk, flax/water mixture and vanilla. Add flour, baking soda and ginger to wet ingredients and mix well. Fold in grated carrot.
Drop mixture into the muffin tin in heaping tablespoons (fill each until about 3/4 full.)
Bake for 25 minutes & enjoy!