These vegan multigrain carrot muffins are completely gluten-free and instead chock-full of oats, buckwheat and nuts. They’re also white sugar free – healthy enough for breakfast.
These muffins hold a special place in my heart. First of all, carrot cake is very important to us Swiss people. So important in fact that it is the first cake we teach our children to bake, the one thing you can count on making a bake sale a success and it’s certainly never absent from a birthday party. Thus naturally it was also the first thing I ever made for Branimir.
When we met I was a dedicated vegan. Or at least I was
crazy devoted enough that I veganized all the recipes for our cooking class in teacher training.
So when carrot cake was on the plan and I had fiddled enough with a recipe I had found in a cookbook of mine*
I asked him by eMail if he would be so kind to try one before I made them in class. Bless him because he agreed despite his indifference towards carrot cake.
The next morning I approached him, carrot muffin in one hand and a hot paper cup full of fresh coffee in the other. Believe it or not, he liked the muffin. Or he liked me too much to tell me otherwise. And the rest is history.
There’s this thing I do when I tell people how if we were in a comic I’d burst into flames right now.
Or if we were in a musical people would start turning around, singing. So according to this – if Branimir and I were a movie, we’d be called “Carrot Cake – a Love Story”
Vegan Multigrain Carrot Muffins Recipe
- 65 g coconut oil 1/3 cup
- 10 g liquid soy or sunflower lecithin coconut oil) 1 tablespoon, or substitute another 20g (2 tablespoons
- 60 ml orange juice 1/4 cup
- 60 ml carrot juice 1/4 cup, or substitute the same amount of orange juice
- 300 g carrots shredded, 3 cups
- 100 g maple syrup or agave nectar 1/3 cup
- 80 g coconut sugar 1/3 cup plus 1 1/2 tablespoons
- 12 g golden flax seed ground, 2 tablespoons
- 3 g finely grated ginger 1 teaspoon
- 3 g finely grated orange zest 1 teaspoon
- 5 g ground cinnamon 2 teaspoons
- 130 g oat flour 1 1/2 cups
- 40 g buckwheat flour 1/3 cup
- 100 g ground hazelnuts 1 cup
- 10 g baking powder 2 teaspoons
- 5 g baking soda 1 teaspoon
- 3 g salt 1/2 teaspoon
- 1 g xanthan gum 1/4 teaspoon
- 50 ml sparkling water 3 1/2 tablespoons
- 40 g pecans roughly chopped, 1/3 cup
- Preheat a convection oven to 180°C (350°F). Lightly grease a jumbo muffin tin.
- Add all wet ingredients to a small saucepan and bring to a boil. Reduce heat to low and simmer for five minutes. Cool to room temperature.
- Meanwhile, sift all dry ingredients together in a large bowl. Once cooled, add the wet ingredients and mix until just combined. Stir in the sparkling water and pecans.
- Evenly divide the batter among the jumbo muffin cups and bake for 45-50 minutes. Allow to rest for 5 minutes before removing from the tin and cooling completely on a wire rack.
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