These muffins are dedicated to my husband who has repeatedly given my various donut recipe trials the review of, “They taste more like muffins in donut shape.”
And last week he said he doesn’t care for carrot cake, which I obviously took as a challenge. I will make something carrot cake and you will like it.
Okay yes, I concede he has a point that sometimes carrot cake isn’t awesome. Generally the taste is easy enough to get right, but the texture is where the struggle happens. A hunk of carrot or cardboard density does not make for a great baked good.
I love sneaking vegetables into normally non-vegetable foods though, and consider myself relatively proficient at it. So I was confident could
trick convert my husband to liking carrot cake.
Honestly, if I hadn’t made these muffins I probably wouldn’t have known they contained carrots!
The key is a microplane. Don’t even bother with a grater, you must use a microplane. It’s one of my favorite kitchen tools, and I’ve used it many times for So Much Yum recipes (e.g. oatmeal, cinnamon rolls and pie). A microplane creates tiny zest-size pieces that are perfect for preventing your muffins from getting overwhelmed by heavy chunks of vegetables.
As far as the granola goes, feel free to use whichever is your favorite (I used Purely Elizabeth Maple Walnut Probiotic Granola) or omit it completely. I can’t vouch that ALL granolas will yield the same results of course, so use your best judgment! The muffin batter should be strong enough to hold up a small sprinkle of most granolas.
The rest of the muffin ingredients are simple enough. Just make sure your baking soda and baking powder are still active. So sad when you open the oven and discover you’ve used inactive leavening!
P.S. When it was time for taste testing of these carrot cake muffins, guess who ended up loving them??
- ⅓ cup soymilk
- ½ tsp apple cider vinegar
- 1 cup white whole wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsweetened applesauce
- ⅓ cup finely shredded carrots (see note in post above)
- 2 Tbsp maple syrup or agave
- 2 Tbsp coconut oil, melted and cooled
- 1 tsp pure vanilla extract
- ¼ cup granulated sugar
- ¼ cup granola of choice (see note in post above)
- Preheat oven to 350°F. Prepare muffin tin with paper liners. Set aside.
- Combine soymilk and vinegar in a small bowl and give a few stirs. Set aside for 8-10 minutes to allow mixture to curdle.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a separate bowl, whisk together the applesauce, carrots, maple syrup/agave, coconut oil, vanilla extract, sugar and curdled soymilk mixture.
- Add the wet mixture to the dry and gently stir until just combined; it should take less than 40 strokes. You don’t want to overmix! The batter will be thick. Spoon batter into prepared muffin tin, filling about ⅔ full. Gently press a sprinkle of granola on top of each muffin.
- Bake for 15-17 minutes, or until lightly golden and springy to the touch. Let muffins cool in pan for 5 minutes before removing and transferring to a wire rack to finish cooling.