Monday, April 8, 2013

Whole Wheat Vegan Carrot Muffins

For a little while, Gary was juicing in the mornings. We had carrot/apple juice, orange/carrot/tomato/spinach, etc. It was quite interesting and didn't taste too bad. What I didn't like was the waste of the pulp of all the carrots we were using, thus this recipe came forth.

This was so easy to whip up. Within a half hour, Gary had muffins to take with him before he went to work. I met up with a few friends and brought some over, and they were a hit. It's healthy but wasn't dry at all.

I did omit the raisins, as I don't think raisins belong in everything. Gary is in agreement about that :). I also replaced some of the applesauce with oil, since I didn't have enough applesauce.

Whole Wheat Vegan Carrot Muffins
made by cathy's kitchen journey
adapted from fannetastic food

  • 1 1/2 cup whole wheat pastry flour
  • 1/2 cup brown sugar
  • 1/4 cup chopped walnuts
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 cup unsweetened applesauce
  • 1 cup shredded carrot (or pulp from juiced carrots)

  1. Preheat oven to 350° F. Line a muffin tin with 12 liners.
  2. In a medium bowl, combine all the dry ingredients, flour through salt. In a separate bowl, combine the carrot and the apple sauce. (I didn't have quite enough applesauce, so I used canola oil to make up the balance).
  3. Add the wet ingredients into the dry and whisk to combine.
  4. Using an ice cream scoop, scoop the batter evenly into the liners.
  5. Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Yield: 12 servings

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  1. I just made carrot, too! These look great and would be easy to pull together for breakfast.

  2. just made them! came out wonderfully. the carrots i used were so sweet, i barley added any sugar! also i used pumpkin instead of apple sauce - so good!

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