Wednesday, August 19, 2015

Gluten Free, Vegan Carrot muffins

Carrots!  So many carrots!  We got carrots in our Shared Roots Farm share and some donated at an event I attended, on top of the leftover carrots from the week before.  My philosophy is usually to make soup and/or freeze things but our freezer was full this week.  Im a big fan of carrot cake.  I have also had to eliminate eggs and dairy from my diet from time to time because of medical treatments I am going to do.  I sort of based this recipe on the recipe for zucchini bread that I previously posted.  There is no animal products, no gluten, no added sugar.  These muffins freeze and defrost very well in the car on a road trip or in a lunch box.

Carrot Muffins:
makes 10 - 12

1 c carrots, grated
1 c natural applesauce
1 tsp vanilla
1 c oat four (make sure its gluten free)
1 c rolled or steel cut oats (again, gluten free)
3/4 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove
1/2 c raisins
**can add 1/4 c sugar for sweeter muffins

Preheat oven to 350f and grease a 12 muffin tin

In a bowl mix together carrots, applesauce, vanilla (sugar).
In seperate bowl mix together oat flour, oats, baking soda, powder, cinnamon, nutmeg and clove.
Add wet ingredients into dry and mix well, making sure all flour and oats are well incorporated.  Mix in raisins.

Divide muffin mix into tin.  Shape muffins *these muffins wont have a lot of rise that helps make that "muffin shape".  
Bake 20 - 25 minutes until golden.  Allow to cool in tin 5 minutes before removing.

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