October 21, 2016
This recipe is adapted from a carrot breakfast muffin recipe by Isa Chandra Moskowitz, from her Vegan with a Vengeance book.
1 1/2 cup gluten-free flour mixture (I used brown rice flour, oat flour, and buckwheat flour, in equal amounts) - if using oat flour, and if gluten-free is important to you, please make sure you are using gluten-free kind of oat flour!
1Preheat your oven to about 200 degree Celsius (400 Fahrenheit).
2Soak the raisins (if using) in hot water to plump them up - for about 10 minutes. Then drain.
3Mix all the dry ingredients in a big bowl - flours, baking powder, baking soda, spices, flax meal, salt, and sugar.
4Add grated carrots and raisins to the dry mixture and mix them with a spatula.
5Pour apple sauce and non-dairy milk into the flour/carrot mixture, and mix well with a spatula. The dough shouldn't be too dry or too wet - the batter should gently drip off your spatula. Add a bit more milk if it's too dry. Add a bit more flour if it's too wet.
6Prepare your muffin moulds. You can either use a non-stick mould and brush or spray it with oil, or use store-bought paper muffin liners, or just cut up little squares of baking paper and line the moulds with them (like I did in the photos).
7Bake for about 20 minutes, or until cooked through. You can gently press the top of the muffins with your hands, and if it feels firm and springy, they are baked. Or you can insert a bamboo stick into the muffins, and if it comes out clean, it's baked. Take the muffins out of the oven and let them cool for a bit before devouring them.
Instead of carrots, grated sweet potatoes is tasty, too (though slightly higher in carbohydrate).