If you guys follow my Instagram, then you know I have been experimenting with these Carrot Ginger Muffins. I think I finally nailed it.
I am the kind of person that gets anxious about not having enough food with me at all times. When I travel, I need a separate carry-on bag to carry all of my snacks. It doesn't matter if it's a 2 hour car ride or a 6 hour flight. When I pack my food for work, I look like I am going to feed a small family. The main reason for packing food with me wherever I go is because I feel my best when I am feeding my body with nutrient-dense foods. More and more places are offering healthier options but it's no guarantee. I prefer to feed my body with nourishing and energizing foods instead of relying on the vending machine at work or the packaged options at a gas station.
These muffins have definitely been a staple in my food bag lately. They are vegan, made with whole wheat flour, contain minimal sugar and oil, and, to top it all off, they contain a vegetable! They satisfy the sweet tooth and the fiber provides some staying power to keep you full and energized.
I hope these muffins become a staple in your weekly baking.
Carrot Ginger Muffins
Makes 12-15 muffins
3 flax eggs (3 tablespoons ground flaxseed plus 9 tablespoons water)
1 cup plus 2 tablespoons whole wheat flour
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup pure maple syrup
1/2 cup unsweetened applesauce
2 teaspoons lemon juice or apple cider vinegar
1 teaspoon vanilla
1/4 cup coconut oil, melted
1/4 cup unsweetened shredded coconut
1/2 cup walnuts, chopped
3 carrots, grated (about 1 1/2 cups)
1. Prepare muffin tins by spaying with nonstick cooking spray or lining with muffin liners. Preheat oven to 350 degrees.
2. In a large bowl, make flax eggs by combining water and ground flaxseed. Set aside.
3. In a medium bowl, combine flours, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg. Whisk to combine.
4. Add maple syrup, applesauce, lemon juice or vinegar, and vanilla to the flax eggs. Whisk in melted coconut oil.
5. Add dry ingredients to wet ingredients and mix just until combined. Gently fold in walnuts, coconut, and carrots.
6. Fill muffin tins 3/4 full with batter, about 1/3 cup. Bake for 23-28 minutes until lightly browned and a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack in the pan for 5 minutes. Remove from muffin tins and cool completely on a wire rack.