Inspired by fall, this delicious muffin recipe using cinnamon, nutmeg, and ginger to add spice. Adding shredded carrots to your muffins not only increases your vegetable intake for the day, but is a great source of beta-carotene. Beta-carotene can be converted into vitamin A by the body, which is a powerful antioxidant good for eye health, skin health, and reducing risk of certain cancers. Pair these muffins with a protein like Greek yogurt, a hard-boiled egg, or fortified, unsweetened soy milk to keep you feeling full for longer!
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Ingredients
Wet
2 tbsp ground flaxseed + ⅓ cup water
1 medium ripe banana
⅓ cup melted coconut oil
1 cup plant milk
3/4 cup packed brown sugar
2 tsp vanilla extract
2 cups grated carrot
Dry
2 cups all-purpose flour
1 cup rolled oats
2 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
Add-Ins
¾ cup raisins, soaked in water and drained
3 tbsp rolled oats
Recipe
In a small bowl, mix together the flaxseed + water and set aside so it can gell up
In a large bowl, whisk together all of the dry ingredients
In a medium bowl, mix together all the wet ingredients (including the flax mix)
Add the wet ingredients to the dry ingredients and mix until just combined
Fold in the raisins
Divide the batter into greased or lined muffin trays and top with the remaining 3 tbsp of oats
Bake the muffins for 15-18 minutes at 375F or until a toothpick inserted into the centre comes out clean
Let cool completely on a wire rack and store in an airtight container in the fridge
Recipe and photography by Skye Moore.