Baking does not come easy to me and gluten-free vegan baking is even more difficult. But, creating a recipe for carrot cake muffins that fits into my philosophy of vegan cooking with minimal amount of added sugar was hard to resist. This recipe is simple and uses simple ingredients like carrots, apples, walnuts, and raisins. It also uses couple of ingredients that make this gluten-free and vegan, like flex meal, rice flour, and tapioca starch.
The result is a recipe that is fun to make, and works well as a family activity that can teach very young children about measurements and mixing, as well as using some basic kitchen equipment. Because the recipe uses ingredients that don’t require cooking to be edible (like carrots, apples, raisins) and don’t pose any health risk, unlike common muffin recipes that use eggs, the recipe is very worry-free when it comes to licking the bowl and spatula, putting messy hands in the mouth, or other types of ad hoc tasting that young chefs gravitate to.
One tip for making this into a smooth sailing assembly line is to use the food processor to do most of the work, and start by chopping carrots, followed by apple, then move to walnuts. Additionally, starting the flex meal vegan egg mix prior to all the chopping is a good idea as well. Finally, the mix will be sticky so do spray your muffin tin liners with some cooking spray. It will help peel the wraps off, and has minimal impact on fat content or the baking process.
This recipe makes 12 large muffins, and each muffin is very filling so you may want to start here and scale up if you find the muffins irresistible (which you will!). Do these muffins need frosting? I don’t think so, but if you’d like some then a frosting with a hint of orange zest would work really well and build on a bit of orange juice that I use in the batter.
Gluten-free Vegan Carrot Cake Muffins
What you’ll need (makes 12 muffins):
3 large carrots
1 Granny Smith apple
2/3 cup walnuts
2/3 cup raisins
2/3 cup shredded coconut flakes, unsweetened
2 teaspoons cinnamon, ground
1/2 teaspoon nutmeg, ground
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup orange juice
1/2 cup rice flour
1/2 cup tapioca starch
2 tablespoons flex meal
6 tablespoons warm water
What you’ll do:
- Preheat oven to 350 F (175 C).
- Mix flax meal with warm water and set aside for 15 minutes.
- Wash and peel the carrots. Using a food processor grind the carrots to a fine grind. Put the ground carrots in a large mixing bowl. Core (but don’t peel) the apple. Grind it to a fine grind and add to the carrots. Next, grind walnuts to a fine meal. Add to carrots and apple mix.
- Add the flex meal that has by now become a very gooey and viscous to the carrot-apple-walnut mix. Continue to add the rest of the ingredients except the orange juice. Mix well and check for consistency. The mix should be soft and wet, but not so fluid that it runs from the spoon. Use orange juice to adjust and go easy as you may discover that you need to use more or less than 1/2 cup I list here. The total amount will depend a bit on how large and juicy your apple is!
- Leave the mix to rest for 10-15 minutes.
- Line the bottom of your muffin tin with liners and spray with cooking spray. Fill them with 1/2 cup to 3/4 cup of the mix.
- Bake for 45-50 minutes then check for doneness using a toothpick. If the inserted toothpick comes out dry, you are done. If not, proceed for another 10-15 minutes.
- Take out of the oven and let rest for at least 30 minutes. If you plan to frost them let them cool completely before taking the next step. For a good vegan frosting recipe you can try one that uses coconut oil and add some orange zest for add kick!
Copyright © Eat the Vegan Rainbow, 2017