(MEATLESS MONDAYS/VEGAN RECIPES) Even though carrots of all kinds are available all year long, fresh spring carrots are always worth seeking out. For this week’s meatless meal, try these delicious vegan ‘hippie’ carrot muffins.
These muffins are “cupcakes masquerading as breakfast,” thanks to a dreamy, 100-percent vegan coconut whipped cream. Not only are they healthier than regular carrot cake, but they only take 30 minutes to make, using just 10 simple ingredients.
These sweet springtime treats are sure to tantalize your taste buds! As always, happy eating! — Global Animal
Vegan Hippie Carrot Muffins
Yield: 12 muffins
- 1 flax “egg” (1 tablespoon freshly ground flax seeds, 3 tablespoons warm water)
- 1 cup plain unsweetened almond milk
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups spelt flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon fine sea salt
- ¼ cup coconut oil, melted
- 2 cups shredded carrots
- 1 (13.5 ounce) can full-fat coconut milk*, refrigerated for 24 hours
- 2 tablespoons organic powdered sugar
- pinch fine sea salt
- ground cinnamon, for sprinkling
- Make the muffins: Pre-heat the oven to 350° F. Lightly grease or line a muffin pan. Prepare the flax egg by combining the ground flax seeds and warm water. Stir and allow it to thicken for 3 minutes. In a large mixing bowl, combine the almond milk, coconut sugar, vanilla, and prepared flax egg. Sift in the flour, baking powder, baking soda, cinnamon, and salt. Mix the batter until just combined, then mix in the coconut oil (doing this last prevents it from clumping). Fold in the shredded carrots. Transfer the batter to the prepared muffin pan, filling each tin to the top. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Make the coconut whipped cream: Open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer. (side note: save the remaining coconut liquid for smoothies!) Mix the coconut cream, powdered sugar, and salt on low speed until combined, then crank it up to high speed for 1 more minute until light and fluffy. Spoon a dollop on each muffin (or pipe it on with a piping bag) then sprinkle with cinnamon.
For just barely sweet muffins, decrease the coconut sugar to ⅓ cup.
For more natural sweetness, fold in ½ cup raisins with the carrots.
I like to use an ice cream scoop to evenly portion out the batter into the muffin tins. For this recipe, I use one full scoop per muffin tin.
*I use Trader Joe’s full-fat, canned organic coconut milk. You can use your favorite brand, but be sure to stay away from coconut milks with stabilizers and gums because the cream won’t separate even when refrigerated.
Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, so mix it on high speed until it’s light and airy again before using.
Recipe Courtesy of Pickles N Honey
More Pickles N Honey: http://www.picklesnhoney.com/2017/02/08/vegan-carrot-muffins/