These are hands-down my favourite healthier muffins. While they are delicious, I’m the first to admit that they might not be the most enticing looking?! If I saw these on a blog, I’d probably scroll right past them. But I’ve been making them on and off for 15 years and can attest they are a winner. Even though they are loaded full of grated carrot, they are a delicious sweet muffin, especially with a little dairy-free butter on top. Looking at the recipe, you, too, might be skeptical about the amount of carrot, but somehow it works! If you’re feeding picky kids, you could try the recipe with less carrot. If you use a nutritious flour like spelt, whole wheat or oat, these muffins are even more nutrient dense. Hope you enjoy!
These are amazing! I’ve made them 4x and keep them in the freezer, they thaw beautifully for a little after dinner sweet!
I use the 5 carrots (this is the worst part- grating them lol)
I put gf oats (sprouted kind from onedegree) in my blender and ground them up until I had 2 generous cups of ground oats (don’t measure whole oats or you won’t have enough.)
I add pumpkin seeds, a bit of gr cloves, and mini choc chips.
Tastes like a moist pumpkin chip muffin 😍 maybe bake a few mins longer, and let them cool so they harden up.
THANK YOU ERIN!!
I was a bit skeptical of how this would turn out because my batter seemed really dense and wet…but they worked out really well and I am beyond impressed! I think my medium carrots were a tad on the large size and my flax egg wasn’t completely gelled so I did need to bake them for about 15 minutes longer than suggested. Would definitely make them again, big fan!
I love these muffins! But I find that I need to bake them for 45 minutes rather than 25 minutes for them to be cooked through. My 2 year old daughter loves them too!
After reading the reviews, I made a few changes with great result! Left out coconut and the raisins because my kids don’t like them, added 1/2 cup of quick oats to make them drier, kept the shredded carrots to 2 cups and the shredded apple to 1/2 cup and added 1/2
Cup of pecans, chopped fine. Thank you, Erin for a great base recipe and for your vegan cooking-inspirational Facebook posts.
Loved the recipe! I used about a handful of baby carrots (all I had) and they turned out great.