Carrot Muffins

I’m amazed at how many recipes I’ve shared here, that were made because I needed to use up some ingredients. Here’s another one.

Rooting around in the fridge (looking for a little dinner inspiration), I spotted a bunch of sad, forgotten carrots. They didn’t have much time left, so I chopped up several and  threw them into a tomato sauce with onions, garlic and other veggies. Dinner – Done… But what about the rest of them?

A small voice (that sounded suspiciously like my own) kept whispering “cake”, but that seemed like a lot of work and I hadn’t made muffins in a long time. So muffins it was!

 

Carrot Muffins | The Misfit Baker

 

I know, they look a little drab, but don’t let their appearance fool you. These muffins are moist and fluffy, and studded with little nuggets of dates and walnuts… And if a small voice persists in whispering “cake”, drizzle a little spiced icing over them (like I did) , and call them Carrot Cake Muffins! :-)

 

Carrot Muffins | The Misfit Baker

 

 

Carrot Muffins

2 cups Whole Wheat Flour

2/3 cup Brown Sugar, lightly packed

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Ground Ginger

1/2 cup Unsweetened Applesauce

3/4 cup Non-Dairy Milk (I used almond)

1/3 cup Canola Oil

1 tbsp Ground Flaxseed

2 tsp Vanilla Extract

1 tsp Apple Cider Vinegar

1 1/2 cups Grated Carrot (I grated half coarse and half fine)

1/2 cup Chopped Dates

1/2 cup Chopped Walnuts

 

Preheat oven to 375°F and line muffin tin with paper liners.

Stir together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.

Combine the applesauce, milk, oil, flaxseed, vanilla, and vinegar, and whisk until thoroughly combined. Stir in the carrots, dates and walnuts.

Add the wet ingredients to the dry, and stir until just moistened.

Fill the muffin cups 3/4 full and bake for 20 – 22 minutes, until an inserted toothpick comes out clean.

Allow the muffins to cool in the tin for 5 minutes, before transferring them to a wire rack.

Makes 12 muffins.

 

 

Spiced Icing

1/2 cup Icing Sugar

1/4 tsp Ground Cinnamon

1/4 tsp Pumpkin Pie Spice

1/2 tsp Vanilla Extract

1 – 2 tsp Non-Diary Milk (I used almond)

 

Stir together the sugar, spices, vanilla, and 1 teaspoon of milk, until smooth. Add additional milk 1/4 tsp at a time, until desired consistency is reached.

 

 

21 thoughts on “Carrot Muffins

    • Thanks, Celeste :-) My “helpful” boyfriend has been commenting about how “EVERYTHING” I make is brown. I guess I’m feeling a little self-conscious.

  1. these don’t look drab, they look fab! I too am motivated by wanting to use up foods in my fridge or pantry that have been ignored! These are such a great way to use up those last few forgotten carrots!

    • Thank you! :-)… I’m sad to say that I know people who toss perfectly edible produce in the trash (or compost). Such a waste!

  2. I think I could just enjoy a little bowl of that spiced icing, yum! I’ve made recipes sooo many times with things that needed to be used up so I can relate perfectly to these beautiful muffins. Nothing gets my sweet cravings going like carrot, spice, walnuts and cake so I’m sure these will be just what I’m looking for in a snack anytime. Lovely, so glad you found those carrots, HeeeHee!

  3. Your spiced icing is calling my name & mouth, Starr! these carrot cupcakes look amazing & I love the fab ingredients you have used in here! I will make these beauties today! I made your flaugnarde & it was very tasty & scrumptious too! ;) xxx

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