These carrot muffins are made with spelt flour, fresh grated carrots, applesauce, coconut oil, grounded flax seeds, cinnamon, nutmeg and vanilla. Walnuts and raisins are optional so add them if you like them. Flax seeds are used to replace the eggs, and they bring essential fatty acids and fibers. I reduce the amount of oil with applesauce, which make them lighter, and I used coconut oil to replace vegetable oil or butter, to benefit from the coconut oil. Coconut oil is a very healthy oil and one of the only oil that is stable at high temperature and doesn’t get rancid.
These carrot muffins are really easy to make and they make a great breakfast on the go or a healthy morning snack. They are also lovely with a cup of warm Chai tea.
I hope you like them!
- 2 cups spelt flour
- 1 cup coconut sugar
- 1 cup coconut flakes
- 2 tbsp ground flax or chia seeds
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- 2 cups carrots, freshly grated
- ½ cup unsweetened applesauce, or crushed pineapple
- ¼ cup melted coconut oil, or extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- ½ cup walnuts, optional
- ½ cup raisins, optional
- Preheat oven to 350F.
- In a large bowl, combine all dry ingredients together.
- In a smaller bowl, combine wet ingredients together and combine to the dry ingredients. Mix until well combined.
- Pour batter into a muffin pan.
- Bake for about 30 minutes or until a toothpick comes out clean.