Thursday, September 17, 2015

Oil-Free Carrot Muffins with Orange-Maple Glaze

Last night, I had a dream about making carrot muffins using the blender. I know, weird. But, I woke up convinced that I had to try making some! So, here is the recipe I came up with.

2 T ground flaxseeds + 6 T warm water
½ cup unsweetened organic applesauce
1 ½ cups chopped carrots, (if organic, leave peels on)
½ cup maple syrup
¼ cup coconut sugar
1 T unsulphured molasses

1 cup whole wheat flour or spelt flour
1 cup oat flour
½ T baking powder
½ t. baking soda
¼ t salt
1 ½ t cinnamon

2 T freshly squeeze orange juice
1 T maple syrup

Pre-heat oven to 400 degrees F.
In a small bowl, combine the ground flaxseed with the water, stir and set aside.
In a high-speed blender, blend the carrots, maple syrup, coconut sugar, and molasses until smooth.
In a large bowl, combine the flours, baking soda and powder, salt, and cinnamon.
Add the wet blended mixture to the dry mixture and mix to combine well.
Spoon mixture into silicone baking cups to the top (so they puff up over the top in the oven).
Bake for 20 minutes.
While the muffins are baking, mix up your glaze.
After removing muffins from the oven, turn it off.
While the muffins are warm, carefully drizzle the glaze over them.Return the muffin tray to the oven for 5 minutes (make sure the oven is turned off!) to let the glaze thicken on the muffins.

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