Recipe Review: I made two mistakes when making this recipe. Even though I took the time to grind and soak the flaxseed I completely forgot to put it into the muffin mix. Then I forgot to top the muffins with oats! I must have lost my brains a little this day. Either way they turned out really nice and moist. I will definitely make them again.
Cooking time: 40 – 50 minutes Serves: 12 muffins
Preheat oven: 190°C / 375°F
- 2 tablespoons ground flaxseed/linseed
- 1/3 cup water
- 2 cups all-purpose flour*
- 1 cup rolled oats + 2 tablespoons for topping
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup coconut oil
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup unsweetened almond milk
- 3/4 cup packed brown sugar**
- 2 teaspoons vanilla extract
1. Grease the cups of a 12-cup, standard-size muffin tin or use silicon muffin patty pans.
2. In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside. Don’t forget.
3. In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. *** Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.
5. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
6. Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.
7. Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the centre comes out clean, 15-18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.
I wonder if using fresh grated ginger or for those who can eat sugar using crystalised ginger would take these muffins to the next level!
* I always use gluten-free flour. The one I currently use is Bob's Red Mill
* I did use brown sugar as I'd been meaning to get rid of what was already lying around the house pre-Soul Medicine. Next time I would use Coconut Palm Sugar.
** You could also do this as a double boil method over the stove. Use a large non-plastic bowl over a medium pot of boiling water, will take 10-20 seconds to melt.