Vegan Carrot Muffins - Fall Recipe
How to make super healthy vegan carrot muffins. These are the perfect fall recipe, and they are a low GI dessert. They are made spelt & wholewheat flour and they are a great on the go snack for you healthy people! :)
Website:
Instagram:
Facebook:
Subscribe:
#veganrecipes #vegan #muffins #dessert
Ingredients
3 ripe bananas
1/3 cup vegan milk
1 tbsp vanilla extract
1 tbsp apple cider vinegar
1/4 cups yogurt full fat (I’m using Yoggi coconut yogurt. Super thick.)
1/3 cup olive oil
1/2 cup maple syrup
1 1/2 + 1/3 cups organic spelt flour
1/2 cup organic whole wheat flour
2 tsp baking powder
1 tbsp all spice ( I used a homemade masala powder made from cinnamon, clove, nutmeg, ginger.)
1 tsp cinnamon
1 tbsp + 1 tsp ginger grated with skin on
1/4 tsp salt
1/2 cup coconut shredded
1 grated carrots ( squeeze the juice out with hands. see video.)
Bake at 350F for 45 minutes or when a toothpick comes out clean. Let cool and store in an airtight container in the fridge. They taste better the next day as the muffins age and flavours mingle.
Enjoy Starseeds! :)
Carrot Muffins No Fat - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Carrot Muffins No Fat Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Cinnamon
1 Amount : Brown Sugar Twin
1 ts : Vanilla
2/3 c : Powdered Milk
1/8 ts : Cloves
1 ts : Orange Peel
2 : Eggs
1 ts : Baking Powder
1 1/2 c : Carrots; Grated
4 tb : Raisins
6 tb : Flour
Carrot muffins - Vegan, No oil recipe
Carrot muffins
These were not a great success because they stuck to the paper.
Any advice and recommendation you can give us to avoid this happening in the future?
Recipe adapted from:
We added:
- 1 banana
- 2 tbsp flax seed meal
Whole Wheat, Carrot, Apple, Walnut & Raisin Muffins | LOW FAT - LOW SUGAR ????????
Are you looking for a muffin that's delicious, full of great ingredients, and healthy??
In today's video, Jill shows you how to bake a muffin that is perfect for breakfast, afternoon tea, or a healthy nighttime snack. Packed with carrots, apples, raisins, and walnuts!
JILL'S VEGAN CARROT, APPLE, RAISIN & NUT MUFFINS
Recipe:
1 1/2 cup whole wheat pastry flour (All Purpose is fine)
1/4 cup brown sugar (packed)
¼ cup apple sauce
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 flax “eggs” (See recipe below)
4 tablespoons vegetable oil (I use avocado)
1 teaspoon vanilla extract
2 tablespoons plant-based milk
1/2 large apple, cored, peeled, and diced (I used Fuji, but any red apple will do)
1/2 cup raisins (dried cranberries would be great as well)
1/2 cup grated carrots (about 2 medium carrots)
1/2 cup walnuts, chopped
HOW TO: Preheat oven to 350 degrees.
In large bowls, mix together flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, whisk together “eggs”, oil, milk, and vanilla. Add to flour mixture and stir until just combined.
Add apples, raisins, carrots, and walnuts. Stir gently until well mixed together.
Spoon batter into 12 muffin tin cups (either grease tin or use paper cups). Fill muffin cups about 2/3 full of batter.
Bake for approximately 20 minutes (check with toothpick test). Remove from oven.
Place on a cooling rack for 5 minutes. Remove muffins from the pan and continue to cool on cooling rack. YUM!!!
FLAX SEED EGGS: Mix 2 tablespoons of flax seed meal with 5 tablespoons water. Set aside for approximately 10 minutes. The mixture should be gelatinous when ready to use.
Each time you use my link and shop in Amazon, I receive a small commission. This helps support the channel. Thank you!
SHOP MY AMAZON INFLUENCER STORE HERE:
CONVENIENT LINKS TO COOKING TOOLS I USED IN TODAY’S VIDEO.
Wilton Muffin Tin:
OXO Silicon Muffin Cups:
OXO Ice Cream Scoop:
Tovolo Silicon Tool Set:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
Measuring Cups and Measuring Spoons:
OXO 9” Whip:
Cooling Rack:
Baker's Joy: Not Used but Helpful for Muffin Tin:
LINK TO MY QUICK BREADS/MUFFIN PLAYLIST:
MORE VEGAN MUFFINS:
Apple Cinnamon Muffins:
Sweet Potato Muffins:
✅ SUBSCRIBE to my channel to see Cooking and Weekly Vlogs:
???? HIT that NOTICATION BELL to receive a notification when I upload new videos!
???? THUMBS UP my video if you enjoyed watching, please!
ASK JILL A QUESTION! Visit my website, You'll find a questionnaire form....fill it out. We'll answer your questions during our Signature Glass of Wine on Fridays.
Email me at: jill4today52@gmail.com
Facebook page:
Website:
#vegan
#muffinsrecipes
#jill4today
Healthy Carrot Cake Muffins | Carrot Oat Muffins | Carrot Muffins Recipe
Try these Carrot Cake Muffins!! They are easy to whip, soft & fluffy, super yummy and packed with the goodness of carrot and oats. That makes them a healthy and yummy treat for breakfast and snacking!
INGREDIENTS
*1 cup oat flour ( grind some oats into a fine powder to make oat flour )/ ओट का आटा
*2 eggs/ अंडे
*1 tsp baking powder/ बेकिंग पाउडर
*1/4 tsp baking soda / बेकिंग सोडा
*2 tbsp olive oil or any oil of your choice/ तेल
*3 tbsp honey or any sweetener of your choice/ शहद
*1/4 cup curd/ yogurt/ दही
*1/2 tsp vanila extract/ वनिला
*1/2 tsp cinnamon powder/ दालचीनी पाउडर
*3/4 cup grated carrot/ गाजर
INSTRUCTIONS
1- For oat flour, add some oats in a blender and grind them into a fine powder. Keep this oat flour aside.
2- In a Medium sized bowl, add oil, honey, eggs, vanilla extract, curd and give a good whisk till everything is well incorporated.
3- Now add in the oat flour, cinnamon powder, baking powder, and baking soda. Using a spoon/ whisk give a gentle mix till everything is well combined (but make sure not to over mix the batter). Now add in the grated carrot and mix gently. At this stage preheat the oven at 180°C/ 350°F for around 10 minutes.
4- Grease your muffin tray nicely with oil and pour the muffin batter into each cup equally. Bake them in a preheated oven at 180°C/ 350°F for around 25 minutes. Check with a toothpick, if it comes out clean your muffins are ready. Allow them to cool for sometime. To make them extra special, top some greek yogurt and toasted nuts & seeds, and enjoy!!
Follow me on Instagram ????
Follow me on Facebook ????
Do subscribe for more such easy to make recipes ????
*****************************************************************************#carrotcakemuffins #carrotcakerecipe #carrotcake #carrotcakeeasysteps #tabutinkufoodies
HOW TO MAKE LOW CARB CARROT MUFFINS - SOFT, MOIST & DELICIOUS !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
**********
Carrot Cake is such a classic cake which I love so much. And it's one of the easiest cakes to make as you just dump everything into a bowl and mix together. Going low carb does not mean we have to be deprived of it.
Here's a low carb version which is soft, moist, fragrant and delicious. It is the same base recipe as all my other muffins as I love the texture. I used ground cinnamon and all spice which works perfectly. If you like a stronger spice taste then feel free to increase the amount. I used the food processor to process the carrots but you can use any other graters. For 2 cups of grated carrots, I used about 1 1/2 medium sized carrots. Instead of walnuts, you can choose to use pecans too as they are the lowest in carb content. If you noticed, all my cakes are made into muffins as I find that it's easier to store them in bags for freezing. They can be refrigerated for up to 2 weeks and months when frozen. When that sweet cravings hit, I just warm up 1 muffin in the microwave and boom - craving satisfied !. For those carrot muffins which I kept in freezer, I did not apply the cream cheese frosting. Those with the frosting were just refrigerated and they disappeared in no time.
Frankly, this is the first time I applied frosting on cake. I have never applied icing on cakes before as I am a hopeless baker. Hence, I can only manage with simple muffins. So please bear with the frosting part haha ….
NUTRITION FACTS
Total servings = 12 big muffins
Per serving;
Net carb = 7 g
Calories = 351
Total fat = 30.3 g
Protein = 13.3 g
INGREDIENTS
360 gm (3 cups) almond flour
300 gm (1.2 cups) plain yogurt
6 eggs
60 gm (4 tbsp melted butter)
2 cups grated carrots
1 cup chopped walnuts
2 tsp baking powder
1 tsp baking soda
4 tsp ground cinnamon
3 tsp all spice
Low carb natural sweetener to taste
Cream Cheese Frosting;
200 gm cream cheese
1 tbsp lemon zest
Low carb natural sweetener
[Whisk all ingredients with a hand held blender until soft and creamy. Set aside]
DIRECTIONS
1. In a bowl, add almond flour, baking powder, baking soda, sweetener,
ground cinnamon, all spice and mix well.
2. Add in yogurt, eggs, melted butter and mix well.
3. Lastly, add the carrots and walnuts and stir to mix until well combined.
4. Scoop into paper cups and bake at 350 F or 175 C for 15 to 20 minutes or until cooked.
5. Let the muffins cool down, then apply the cream cheese frosting on top. Sprinkle with grated carrots.