Best Sunrise Carrot Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUNRISE CARROT MUFFINS



Sunrise Carrot Muffins image

Categories     Breakfast     Bake     Carrot     Vegan     Raw

Yield makes 12 muffins

Number Of Ingredients 14

2 cups sprouted spelt flour or sprouted whole wheat flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup flaxseeds
1 cup raisins
12 ounces firm silken tofu
1/4 cup canola oil
2/3 cup light agave nectar
1 teaspoon vanilla extract
1 cup grated carrots (about 4 medium carrots)
1 apple, peeled, cored, and chopped
1/4 cup raw pumpkin seeds

Steps:

  • Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
  • Sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Mix in the flaxseeds and raisins. Place tofu, canola oil, agave nectar, and vanilla extract in a food processor and blend until smooth and creamy, about 1 to 2 minutes. Add the tofu mixture to the flour mixture and combine well. Fold in the carrots, apple, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

ULTIMATE SUNRISE CARROT MUFFINS



Ultimate Sunrise Carrot Muffins image

Full of nutritious goodies, kids and health-nuts love them! Great for breakfast on the go! Easily veganized and full of fiber. I think raisins would also be a nice addition, but they are not part of this recipe. It really helps if you have a food processor to grate the carrots and apples, but it's not necessary.

Provided by veggiepig

Categories     Quick Breads

Time 55m

Yield 24 muffins

Number Of Ingredients 20

1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup natural bran
1/2 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon powdered ginger or 1/2 teaspoon grated fresh ginger
2 eggs (or 2 Ener-G egg replacers)
1/2 cup maple syrup
1/2 cup olive oil
1 (4 ounce) container applesauce
1 cup carrot, grated
1/2 cup apple, grated
1 cup walnuts, chopped
1/2 cup shredded coconut
milk (to bind ingredients) or soymilk (to bind ingredients)

Steps:

  • Preheat oven to 400 degrees and grease muffin tin(s).
  • In a large mixing bowl, combine all dry ingredients .
  • In a small mixing bowl, combine eggs (or egg replacers), maple syrup, oil, and apple sauce.
  • Add wet mixture to dry mixture and mix well. If the mixture is too dry, add enough milk, soymilk, or water to get everything to bind.
  • Mix in carrots, apples, walnuts, and coconut.
  • Spoon mixture into prepared muffin tins and bake for 20-25 minutes.

Nutrition Facts : Calories 174.2, Fat 9.3, SaturatedFat 1.8, Cholesterol 17.6, Sodium 135.9, Carbohydrate 20.9, Fiber 2.4, Sugar 5.7, Protein 3.6

Related Topics