Muffins are definitely a guilty pleasure, but what if we told you that we have a muffin recipe that isn’t only on the healthier side, but is also ridiculously easy to prepare and needs little cleanup? This recipe is dairy-free, and it also replaces part of the flour with almond flour, which results in a denser (and healthier) muffin. I love to combine these with morning coffee, so delicious!
Ingredients for Carrot and Nut Muffins:
Method of preparing the Carrot and Nut Muffins:
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Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin.
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In a large bowl, whisk the soy milk with vinegar and let it sit for 10 minutes. Then add in the brown sugar, eggs, applesauce, coconut oil, vanilla extract, and grated ginger, mixing until uniform.
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Sift in the flours, baking soda, cinnamon, nutmeg, and salt. Don't overmix the batter because it won’t rise as it’s supposed to.
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Mix in the grated carrots, walnuts, and cranberries with a spatula.
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Divide your batter evenly into the lined muffin tray, topping each muffin with some of the walnuts you reserved. Bake the muffins in the midsection of the oven for 18-20 minutes. The top of a perfectly-cooked muffin should be domed and golden brown, and the edges of the muffin should pull away slightly from the edges of the muffin tin.
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Take the muffins out of the oven and let them cool down for at least 10 minutes before taking them out. Enjoy warm or cold.
Chef's Tip:
Don’t buy ready-made almond flour. Instead, blend some almonds in a food processor until they form a powder. If any bigger almond bits remain, don’t worry, they will give your muffins extra texture.
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