Healthy Carrot Spice Muffins (Vegan & Gluten-Free)
 
Prep time
Cook time
Total time
 
These tender muffins are mildly sweet and packed with great nutrition. Because the batter is prepared in a blender, it’s quick and easy to make. Serve the muffins fresh from the oven or at room temperature, plain or with a little nut or seed butter.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 2 cups (500 ml) old-fashioned rolled oats (certified gluten-free, if needed
  • ¼ cup (60 ml) ground flaxseeds
  • 2 teaspoons (10 ml) ground cinnamon
  • 1½ teaspoons (7 ml) baking powder
  • ½ teaspoon (2 ml) baking soda
  • ½ teaspoon (2 ml) salt
  • ½ teaspoon (2 ml) ground ginger
  • ¼ teaspoon (1 ml) ground cloves
  • ¼ teaspoon (1 ml) ground nutmeg
  • ¼ cup (60 ml) hemp seeds
  • 1½ cups (375 ml) fortified unsweetened dairy-free milk beverage
  • 3 medium or 2 large carrots, chopped
  • 1 apple, diced
  • ½ cup (125 ml) pitted soft dates
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (125 ml) coarsely chopped walnuts (omit for nut-free)
  • ⅓ cup (85 ml) raisins
Instructions
  1. Preheat the oven to 375ºF (190 C). and grease a standard twelve cup muffin pan. Alternatively, use a silicone muffin pan.
  2. Put the oats, flaxseeds, cinnamon, baking powder, baking soda, salt, ginger, cloves, and nutmeg in a blender and process until the consistency of flour.
  3. Transfer to a large bowl.
  4. Put the hemp seeds and milk in the blender and process until creamy.
  5. Add the carrots, apple, dates, vinegar, and vanilla extract.
  6. Pulse just until well combined but not smooth (there should be some texture).
  7. Pour into the oat mixture and stir just until combined.
  8. Fold in the walnuts and raisins.
  9. Spoon the batter evenly into the prepared muffin pan.
  10. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  11. Let cool in the pan on a cooling rack, then remove from the muffin cups using a table knife.
Notes
This recipe is reprinted with permissions from The Kick Diabetes Cookbook and Kick Diabetes Essentials collection.
Nutrition Information
Calories: 179 Fat: 7g Carbohydrates: 25g Sodium: 219mg Fiber: 5g Protein: 5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/carrot-spice-muffins-vegan-gluten-free