Hearty Carrot Muffins

Awe yes, fall is here! Well not technically until the end of September but pumpkin spice lattes are out, so that's my excuse for making these. These hearty, fall-inspired carrot muffins are perfect for back-to-school mornings, afternoon snacks, or evening treats with a warm tea. Another bonus is that they have much healthier ingredients than your usual store-bought muffins. No white flour, white/brown sugar, oils, or butter. This will make you feel less guilty about eating 3 or 4 in one sitting. Trust me...it's possible.

Since these are healthier and vegan, you may be asking yourself what keep these muffins moist and fluffy when there is no egg, butter or oil. The wet ingredients I used are blended dates, almond milk and peanut butter. I was not sure at first how well it would work but the muffins turned out so moist, fluffy and flavourful! Instead of dates, you could also sub it out for 2 mashed bananas. Apple sauce could be an option as well, but I am not sure it would turn out the same. The milk and nut butter can also be subbed out for other options like soy milk, coconut milk, almond butter, etc. For the fillings, you can add anything you'd like such as pecans, raisins, or any other fall-y mix ins.

I am really proud of these delicious muffins so let us know if you give them a try! Enjoy the beginning of the fall season!

Hearty, Healthy Vegan Carrot Muffins (Yields 12 large muffins)

Ingredients:

-2 cups whole wheat flour

-1 tsp baking soda

-2 tsp baking powder

-1 tsp cinnamon

-pinch of salt

-20 small dates (pitted and soaked in hot water for 5 minutes)

-1 3/4 cups almond milk

-1/2 cup maple syrup (can add more if you like them sweeter)

-2 tsp vanilla extract

-5 tbsp peanut butter (any nut butter will work)

-1 cup shredded carrots (about 3-4 medium carrots worth)

-1/3 cup chopped walnuts

-1/4 cup shredded coconut

Directions:

1. Preheat the oven to 350 F. Grease the muffin tins with pam spray or coconut oil.

2. In a large bowl, add the flour, baking soda, baking powder, cinnamon and salt. Stir it gently to combine all the ingredients.

3. In a food processor or blender, add the soaked dates and blend for 30ish seconds until it starts to become a caramel-coloured paste. It does not have to be completely blended through.

4. Add the almond milk, maple syrup, vanilla, and peanut butter and blend it all until smooth. You may have to scrape down the sides of the food processor to get all the date paste blended in.

5. Add the date milk mixture to the dry ingredients and fold it together gently using a spatula.

6. Once combined, add the shredded carrots, walnuts and coconut and fold it together just until evenly mixed through.

7. Scoop the batter into the muffin tins. I filled mine right to the top of the tins and they did not spill over while baking. If you want smaller muffins, you could use two trays and make 14-16 muffins instead of 12.

8. Bake the muffins for 20 minutes or until a toothpick comes out clean. Let cool on a cooling rack and enjoy!