Easter always brings out the first carrot cakes of the year. The perfect marriage of new growing vegetation and the warming spices of fall and winter, a carrot cake is one of the most delicious ways to bridge the seasons. Of course, I have more than a few carrot cake / cupcake / doughnut recipes on this blog, and by and large they use grated fresh carrots. But I found myself in the situation with leftover cooked carrots languishing in the fridge that nobody would eat (including me - I hate cooked carrots except in soup).
Rather than toss them (my finances have recently tightened a bit), I decided to clean out the rest of the fridge and see what I found. Turns out I had all the makings of a batch of hearty, healthy and delicious muffins! Laced with ginger ale and spiked with spices and a whisper of both maple and vanilla extracts, they required no egg or dairy to come together into a moist, full-flavoured package. Wrapped individually and frozen, they're great to throw in a lunchbox for mid-afternoon, or split and toast them lightly before topping with (vegan) butter or cream cheese for a decadent breakfast!
Very Veggie Vegan Muffins
Adapted from Lunch Box Bunch
2/3 cup brown sugar
1 tbsp molasses
½ cup pumpkin puree (homemade or canned)
½ cup carrot puree (homemade, or approx. 1 jar of baby food)
½ cup chunky applesauce
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 tsp salt
1 tsp vanilla extract
1 tsp maple extract
1 tbsp apple cider vinegar
1 tbsp ground flaxseed
2 tbsp canola oil
1 cup ginger ale (I used Boylan’s)
2 cups spelt flour
1 tbsp Homemade Egg Replacer or Ener-G egg replacer
1 tbsp baking powder
Crushed cereal or granola, for topping (optional, I used this one)
- Preheat oven to 350 degrees. Grease 14 muffin tins (I find liners stick too much).
- In a bowl, beat together brown sugar, molasses, pumpkin, carrot puree, applesauce, spices, salt, extracts, vinegar, flaxseed, oil and ginger ale.
- Add flour, egg replacer and baking powder, mixing until just blended.
- Scoop evenly into the muffin tins and top with granola.
- Bake for 35 minutes or until muffins test done.
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 6.9 mg
Total Carbs: 32.4 g
Dietary Fiber: 2.9 g
Protein: 2.6 g