Carrot Cake Muffins, Two Ways

I love all orange vegetables.  Ok, I love all vegetables, but recently I have been eating a ton of carrots, squash, and yams.  Call it my orange vegetable phase.  Actually, carrots are spring vegetables.  Most people think of carrots as a fall vegetable, which is not incorrect, however they are cold hardy so you can plant them when it's cold, and harvest them early spring.  I have never grown carrots myself because I have clay in my backyard and they wouldn't be able to fully develop in it.  But that's not really important.  These muffins are what's up.  They are everything you want in a carrot cake and more!

Now because I really love you guys, I'm giving you TWO recipes for carrot cake muffins.  Surly there is a recipe that will satisfy your carrot cake tooth.  Both recipes are packed with grated carrots, cinnamon, raisins, and walnuts while void of processed flours, sugars, and fats because that's just how I roll.

I created my vegan version with my sister in mind.  Remember my post on mixed berry trifle where I said I made my sister muffins for her birthday because she gave up sweets for lent?  These are the muffins I made.  She has a bit of a sweet tooth so I always have to add a little extra sweetness when baking for her.  A little coconut sugar boosts the maple syrup I used to sweeten this version, while whole wheat pastry flour keeps these muffins light and cake-y.  Instead of using oil, I chose full-fat coconut milk to add moisture in combination with pumpkin puree. I just had to sneak pumpkin puree in there somewhere, more orange vegetable power! 

The other recipe I have is a grain-free version.  For those of you who have a gluten sensitivity, are eating low carb, or just like variety and enjoy tasty food, this is your muffin!  Coconut flour keeps these muffins super light (even more cake-like than the vegan version), while date paste adds the perfect amount of sweetness.  Both versions of carrot cake muffins are so good you won't miss the cream cheese frosting that usually tops the cake.  Of course, I usually slather these with almond butter when eating them, but I do that with everything so it doesn't count.  Pick your favorite recipe, or go crazy and make both! Nobody is mad about extra carrot cake muffins.

Vegan Carrot Cake Muffins

Dry:
1 3/4 cups whole wheat pastry flour
1/4 cup coconut sugar
1 Tbsp ground flaxseed
2 tsp baking powder
2 Tbsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

Wet:
1/3 cup + 2 Tbsp maple syrup or date paste (at room temperature)
1/4 cup pumpkin puree
1 cup full-fat coconut milk (at room temperature)
2 cups grated carrots
1/2 Tbsp orange zest
1 tsp apple cider vinegar

1/2 cup raisins (optional)
1/2 cup walnuts, toasted and chopped (optional)

Directions:
1.  Preheat oven to 400 F.  Line a muffin pan with 9 muffin tins.

2.  Whisk together the dry ingredients.  In a separate bowl, whisk together the wet ingredients.  Slowly add the dry ingredients to the wet ones.  Fold in the raisins and the walnuts.

3.  Scoop into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.


Grain-Free Carrot Cake Muffins

Dry:
1/2 cup coconut flour
1 Tbsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
2 Tbsp flax seeds (or chia seeds), ground into a fine powder
1 cup grated carrots

Wet:
6 eggs
1/4 cup pumpkin puree
1/4 cup date paste
1 tsp vanilla
1 tsp orange zest
1/4 cup coconut oil, melted

1/4 cup raisins (optional)
1/4 cup walnuts, toasted (optional)

Directions:
1.  Preheat oven to 375 F.  Line a muffin pan with 9 tins.

2.  Whisk together dry ingredients.  In a separate bowl, beat eggs well (I use a hand mixer).  Add pumpkin puree, date paste, vanilla, orange zest, and coconut oil.  Beat well.  Sift the dry ingredients into the wet ones.  Beat well.  Stir in grated carrots, raisins, and walnuts.

3.  Spoon into the prepared muffin tins, about 1/4 cup batter in each one.  Bake at 375 F for 10 minutes, then turn the heat down to 350 F, turn the pan around 180 degrees and bake for another 20-25 minutes.  Let cool in the pan for 10 minutes before finishing cooling them on a wire cooling rack.