The fall themed baking continues! Last week was the apple pie pull-apart loaf. This week, I wanted something specifically for breakfast. I decided on apple-carrot cake muffins. This "Bake the Season" edition from Better Homes and Gardens was definitely worth the $9.99. On page 87 of this issue, you can find the gluten and dairy filled version. Here, I give you a gluten-free, vegan, less sugary alternative.
Apple-Carrot Cake Muffins (Gluten-Free, Vegan, Decreased Sugar)
2 cups Bob's Red Mill gluten-free all purpose flour
1 cup sugar
2 tsp baking soda
1 tsp xanthan gum
1-1 1/2 tsp apple pie spice
1/2 tsp salt
2 cups shredded carrots
1 cup peeled, shredded apples
1/2 cup raisins (soaked in warm water for 20 minutes)
1/2 cup chopped walnuts
3 flaxseed eggs (2 Tbsp flaxseed, 3 Tbsp water, 1/8 tsp baking powder per "egg")
2/3 cup vegetable oil
1/3 almond milk
1 tsp vanilla
Soak the raisins. After 20 minutes, drain them and set them aside.
Preheat your oven to 350º. Line a muffin tin with paper liners.
Shred your carrots and apples. Set them aside.
Make your flaxseed eggs and allow them to sit for at least five minutes.
In a large bowl, combine the flour, sugar, baking soda, xanthan gum, apple pie spice, and salt.
Add the vegetable oil, almond milk, and vanilla to the flaxseed eggs.
Make a well in your dry ingredients.
Pour the wet ingredients into the dry ingredients.
Mix together until all of the ingredients are incorporated.
Lightly coat your raisins in flour (this will help them distribute evenly).
Fold the raisins, walnuts, carrots, and apples into your batter.
Fill the tins 3/4 full.
Bake for 25–30 minutes.
Allow your muffins to cool for 10 minutes in the tin before eating.
Chuck full of carrots, apples, raisins, and walnuts, these muffins make the perfect snack or addition to your breakfast. When asked if he liked the muffins, Sam's response was, "They're healthy." I followed up to see if this meant they were gross, or if they still tasted good despite being healthy. He assured me they are indeed delicious.