Healthy Carrot Spice Muffins
1 cup rye flour
1 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon powder ginger
1/4 cup vegetable oil
1/2 cup succanat or turbinado sugar
powder egg substitute to replace one egg
1 cup soy milk
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup shredded carrot
Preheat the oven to 350 degrees. lightly grease muffin tins. In a large bowl mix the flours, salt, baking powder, nuts, and spices (if you don't want to buy all these different spices, you can substitute about 3 tsp. of pumpkin pie spice). In a medium bowl mix the soymilk, oil, egg replacer, sugar, vanilla, and carrot. Add to the dry mixture and stir until just mixed. don't over mix. Pour evenly into muffin tins and bake at 350 for about 25-30 minutes. check to make sure they are done with a toothpick. Cool and serve!
SO HOW'D IT GO?
These are very tasty and soft, not too sweet or rich. It would be awesome to add more carrots for a carrot heaven! The coconut doesn't add much flavor, so it could be left out next time. This could somehow be turned into a healthy delicious carrot cake!
Some minor changes:
used 1/4 cup flaxseeds ground for the egg substitute
added a little more carrots
added a little more baking powder, and 1/4 tsp baking soda
used spelt flour instead of rye
used 1/4 cup Splenda/brown sugar blend instead of 1/2 cup regular sugar
don't remember exactly, but increased the spices (maybe 1 1/2 Tbsp pumpkin pie spice and 1/4 tsp cinnamon?)
had no nuts
Yummy and pretty fool proof. I subbed 1.5 cups whole wheat flour and 0.5 cups oats since I had no rye flour and added some raisins, I forget the oil cause I got distracted talking to my housemate , and used half a mashed banana as the egg substitute and they still came out wonderfully. (I can smell them cooling and am resisting the urge to eat another).
This are great muffins. My kids loved them. I used wheat flour and white flour in place of the rye flour. I reduced the spices by half. I couldn't help eating more than one. I will use this again.
Wonderful recipe! I brought these to an omnivorous potluck brunch populated mostly by eggy casseroles. They gave it weird looks (because they know how I eat), took a bite to be polite, and then scarfed these, complaining that they were already too full of the crappier "safe" foods to eat as much as they wanted.
Very yummy! I used 1 1/2 cups whole wheat pastry flour and 1/2 cup oats. I also subbed applesauce for the oil/egg and added some raisins. I used walnuts for the nuts. Simple, healthy, delicious!
Haven't eaten any yet but they look great, and I'm sure they'll taste the same. I subbed raisins for the chopped nuts and used melted Smart Balance for the oil. I'm hoping that these taste like the carrot-raisin muffins that we sold at a coffee shop I worked at, because I was obsessed with those. These will be great at breakfast time!
Mmmmmm! I cut out about 1/4 cup of flour for the recipe and added 1/2 a cup of oats instead. These were so YUMMY! The texture was amazing. Usually, things made with shredded carrot as a primary ingredient hold together a little weirdly, but this was JUST right: not too hard, not too dry, yet not too wet or mushy. Five stars!
i just made these for my mother because she started Weight Watchers and she loves carrot cake. i used a combination of AP flour, whole wheat flour and whole wheat pastry flour, apple sauce instead of oil, about 1 1/2 cups carrot and no nuts. also, we didn't have any allspice, which is probably why the muffins aren't very spicy (to me anyway, i like very cinnamon/nutmegy things). i probably should've added more cinnamon and nutmeg, oh well. i'm sure she will enjoy them when she comes home from work! :)
Mmmm. This is a keeper!
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