How To make Carrot Ginger Breakfast Muffins
safflower oil -- to coat muffin tin 2 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon herbal salt substitute
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons grated gingerroot
1/2 cup nonfat yogurt or buttermilk
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup light honey
3 eggs
2 cups grated carrot
1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.
3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.
4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool.
Makes 1 dozen muffins.
How To make Carrot Ginger Breakfast Muffins's Videos
Cooking With Eli Carrot Ginger Walnut Muffins
Our lovely kitchen manager, Eli, show us how to make vegan carrot walnut ginger muffins.
Carrot Cake Muffins With Cream Cheese Glaze
How to Make Carrot Muffins with Cream Cheese Glaze | Carrot Cake Muffins Recipe
These tender and moist Carrot Muffins are the perfect way to start the day. They’re fast and easy to make, and come together in minutes!
INGREDIENTS
for 12 muffins
FOR THE MUFFINS:
2 large eggs
1/2 cup butter, melted (113g)
3/4 cup granulated sugar (150g)
1 tsp vanilla
1/3 cup buttermilk* (80ml)
2 cups all-purpose flour (240g)
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups carrots, grated (about 3 medium)(180g)
1/3 cup walnuts, roughly chopped (optional) (33g)
FOR THE STREUSEL TOPPING:
1/2 cup flour (60g)
1/3 cup brown sugar (73g)
1/4 cup butter, cold (57g)
1/2 tsp cinnamon
FOR THE GLAZE:
1/4 cup cream cheese, softened (30g)
1/2 cup powdered sugar (50g)
1 tsp milk
1/2 tsp vanilla
*Buttermilk substitutes:
- 1 tsp lemon juice (or vinegar) + 1/3 cup milk. Stir and let sit for 5 minutes.
- 1/4 cup plain yogurt + 2 tbsp milk (or water). Whisk and use immediately.
Enjoy!
Carrot cake breakfast muffins - Plenish
Makes 12
Ingredients-
2 tbsp flaxseed meal
60ml (1/4 cup) PLENISH nut milk (or your favorite nut milk)
3 tbsp apple sauce (or mashed banana)
200g (1 1/3 cup) gluten free flour (Bobs Red Mill is good)
60g (1/3 cup) coconut sugar
generous pinch salt
½ tsp baking soda
½ tsp baking powder
½ tsp ground ginger
¼ tsp ground cinnamon
100g (2/3 cup) grated carrot
25g (1/4 cup) chopped pecans
Method-
1. Line a muffin tin with paper cases. Pre-heat the oven to 180c.
2. In a small bowl, mix the flax meal with the nut milk and set aside for 10 minutes.
3. In another, larger bowl, mix all the dry ingredients together well.
4. After 10 minutes, add the apple sauce to the flax mixture and add this to the dry ingredients. Mix with a fork; be careful now to over mix.
5. Divide the mixture between the cases and bake for about 20 minutes, until a skewer comes out clean
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Healthy Carrot Cake Muffins
These simple healthy carrot cake muffins are made with the classic deliciousness of moist, rich carrot cake without refined flour or sugar.
For more about this recipe, including swaps and substitution ideas, head to ( or google “Hungry Hobby Slow Carrot Cake Muffins”
Ingredients
* 1.25 cup whole wheat pastry flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 tsp cinnamon
* 1/8 tsp nutmeg
* 1/8 tsp ground cloves
* 1/8 tsp ginger
* 1/2 cup coconut sugar
* 1/2 cup maple syrup
* 1/2 cup unsweetened applesauce
* 1/2 cup melted coconut oil
* 1 tsp vanilla
* 2 large eggs
* 1 cup freshly shredded carrots do not buy pre-shredded carrots
* 1/2 cup walnut pieces
* 1/3 cup raisins
* 6 ounces cream cheese frosting I like Miss jones Dairy Free Brand
CARROT CAKE BREAKFAST MUFFINS
Dessert for breakfast? Rich in essential nutrients such as Vitamin A, healthy fiber and warming spices such as ginger and cinnamon, this recipe is great fresh out of the oven or for an on the go breakfast the next morning.
Makes 12
2 tbsp flaxseed meal
60ml Plenish oat m*lk
3 tbsp apple sauce (or mashed banana)
200g gluten free flour (Bobs Red Mill is good)
60g coconut sugar
generous pinch salt
½ tsp baking soda
½ tsp baking powder
½ tsp ground ginger
¼ tsp ground cinnamon
100g grated carrot
25g chopped pecans
Line a muffin tin with paper cases. Pre heat the oven to 180c.
In a small bowl, mix the flax meal with the nut milk and set aside for 10 minutes. In another, larger bowl, mix all the dry ingredients together well.
After 10 minutes, add the apple sauce to the flax mixture and add this to the dry ingredients. Mix with a fork; be careful now to over mix.
Divide the mixture between the cases and bake for about 20 minutes, until a skewer comes out clean.
For more plant-fuelled recipes, click here:
Carrot Muffins Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Carrot Muffins.
Carrot Muffins have the flavor and texture of a carrot cake. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon flavored muffins are wonderfully moist and are loaded with flavorful ingredients; things like toasted nuts, dried coconut, grated apple, and of course, grated carrots. Although these muffins need no adornment, sometimes I can't resist covering them with cream cheese frosting.