I’m pleased to say that the 2015 cookbook challenge is still going strong! This week’s recipe is thanks to Thug Kitchen once again, and it’s the perfect breakfast/snack/anytime treat: Vegan Carrot and Apple Muffins.
The inspiration for this week’s recipe came from my fridge. After realizing we had an abundance of green apples and carrots it only made sense that they would go into a baked good. And lucky for me, Thug Kitchen had the perfect recipe to use up some of the extra produce.
I followed the recipe exactly except swapping shredded coconut for the chopped nuts (because I didn’t have any) and was quite pleased the way they turned out. They have a hearty bran flavor and are loaded with carrots and apples so obviously they are a health food. Almost.
I’d like to try a version of these using some buckwheat flour, and if I’m feeling really ambitious, a paleo version as well. But one step at a time.
Vegan Carrot and Apple Muffins (from the Thug Kitchen Cookbook)
*makes 12 muffins
2 1/4 cups whole wheat pastry flour
1 1/4 cups almond milk
1/4 cup olive oil
1/2 cup sugar
1 1/2 cups shredded carrot
1/3 cup shredded apple
1/4 cup unsweetened shredded coconut
1 1/2 tsp cinnamon
1 tbsp baking powder
1/2 tsp salt
1 tsp vanilla extract
Preheat your oven to 375F. Line a muffin tin with paper liners or cooking spray.
In a large bowl mix all of your dry ingredients. Slowly add the almond milk, olive oil, vanilla, carrot and apple and continue to mix until well blended.
Spoon your batter into the muffin tins and bake for about 20 minutes. Cool, eat, enjoy.
Favorite muffin recipe? And go!