It’s officially the first day of fall, and while my outdoor self is crying, my indoor self is excited to get my bake on! There is just something about cool crisp air that makes me want baked goods. I think my body is getting ready for carbernation. Today, one of my absolute favourites, Carrot Muffins! It’s like a cupcake, but it’s healthy… maybe a little bit healthier without the lemon icing, but, meh, cold dark mornings need a little sweet icing goodness.
These bad boys are made with 100% whole wheat, 2 woots for whole grains!, Woot, woot! Sweetened with agave or maple syrup (carrot maple muffins anyone?), I used flax instead of eggs (plant power!), and they are packed full of carroty goodness. The problem with most whole wheat muffins (at least in my road side muffin and coffee stop experience), is they tend to be all stodgy and dry, but these are far, far away from that world. These Carrot muffins are perfectly moist, fluffy, lightly sweet, and just yummy all around.
Whole Wheat Carrot Muffins:
2 Tablespoons Ground Flax + 5 Tablespoons Warm Water
2 Cups Whole Wheat Flour
2 teaspoons Cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 Cup Unsweetened Non-Dairy Milk (I used almond)
1/2 Cup Canola Oil (or other light flavourless oil)
1/2 Cup Agave or Maple Syrup
2 teaspoons Vanilla Extract
2 Cups Grated Carrots
Lemon Icing (optional):
1 Cup Powdered Sugar
1 teaspoon Lemon Zest
1-2 Tablespoons Lemon Juice
Preheat your oven to 350 F (180 C).
In a small bowl mix together the flax and warm water, and set the bowl aside to thicken.
*A note on flax: always buy flax seeds whole and grind them at home in a high speed blender, coffee grinder, or with a mortar and pestal. Store ground flax in the fridge or freezer. If you buy fax that is already ground in the store, it almost always has gone bad.
Grate your carrots and set aside.
In a large bowl add all the dry ingredients and mix it up.
In a medium sized bowl add all the wet ingredients except for carrots, plus your now gooey flax mixture, and and mix it all up.
Add the wet ingredients into the dry ingredients and mix until just combined. No over mixing! Now add in your grated carrots and lightly fold them in.
Lightly grease a muffin tray or use muffin liners. Divide the batter evenly among a muffin tray and pop in the oven for 22-25 minutes. Test by inserting a tooth pick into the middle and seeing if it comes out clean.
Oooo aahhhh. Let the muffins cool completely before icing.
To make the icing, just add the powdered sugar, lemon zest, and one tablespoon of lemon juice to the bowl. If the icing is too thick add another teaspoon of lemon juice at a time to reach a consistency you like.
Use a knife or spatula to smear a coat of icing on top.
Feature Ingredient: Carrots. 271 Days, 88 Recipes to go!