Carrot Spelt Muffins
These Vegan Carrot Spelt muffins are the kind of muffins that will have you licking your lips in anticipation. Instead of using refined flour, I made this with whole-grain spelt flour to increase the nutritive value. On top of that, these muffins are incredibly tender and flavorful.
Servings: 11
Ingredients
- 2 cups spelt flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 teaspoon Saigon cinnamon
- 2 cups shredded carrots
- ½ tsp ginger freshly grated
- 1 ¼ cup vegan buttermilk read instructions on how to make it below
- 2 tablespoons arrowroot starch
- ½ cup dark brown sugar
- 1/4 cup avocado oil
Instructions
- Preheat your oven to 425°F (220°C) and line your muffin tin with cupcake/muffin liners.
- Make vegan buttermilk by adding two tablespoons of lemon juice to 1 ¼ cups of plant-based milk. Set aside for ten minutes, it should appear lumpy.
- In a medium-sized bowl, whisk together vegan buttermilk, arrowroot starch, sugar and oil. Set aside.
- In a separate, large bowl, whisk together sifted spelt flour, salt, baking soda and cinnamon.
- Slowly incorporate the wet ingredients into the dry ingredients. Gently fold in shredded carrots, ginger and nuts until evenly distributed.
- Scoop the batter into your lined muffin tin, filling them almost all the way up.
- Bake the muffins in your oven for 5 minutes at 425°F (218°C) and then reduce the temperature to 350°F (180°C ) and bake for 23-25 minutes or until a toothpick placed in the center comes out clean.
- Remove your muffin tin from the oven, allow the muffins to stay in the muffin tin for 10 minutes then place them on a wire rack to cool completely. Enjoy!
Notes
- Use an oven thermometer- getting one of these completely changed the baking game for me. Most ovens are inaccurate and using one will make sure that your goods bake at the right temperature. This will allow you to get the best results. If you don’t have one, just check the oven a few minutes before the 25-minute mark so they don’t end up overbaked.
- Measure your flour correctly- fluff your flour by mixing it around a bit, and gently spoon it into your measuring cup without packing it down. Once it’s piled up, use the back of a butter knife to scrape off the excess.
- Shred carrots largely- use the large shredding hole on your box grater, this provides a beautiful texture in the final product.