[cooked-sharing]
Wet Ingredients
2 heaping cups roughly chopped carrots
1 + ½ cup almond or other plant-based milk
¼ cup unsweetened applesauce
2 tablespoon lemon juice
⅔ cup maple syrup
2 teaspoon vanilla extract
½ cup unsweetened shredded coconut
1 inch thumb ginger
Dry Ingredients
1 + ½ cup all-purpose flour
1 + ¾ cup rolled oats
5 tablespoon chia seeds
4 teaspoon baking powder
¼ teaspoon baking soda
1 -2 teaspoon turmeric powder
1 teaspoon cinnamon
pinch of nutmeg and cardamom (optional)
½ teaspoon salt
1
Preheat oven to 375F. In a blender or food processor, blend together the carrots, almond milk, apple sauce, lemon juice, maple syrup, vanilla, coconut, and ginger. (If you don’t have a blender, just grate the carrots finely and then mix all the ingredients together.)
2
In a separate bowl, whisk together the remaining dry ingredients. Pour the wet into the dry and stir until just combined.
3
Line a muffin pan with paper liners and drop in batter until three-quarters full. Bake for 25-30 minutes or when toothpick inserted in the middle comes out dry. Let cool for 5-10 minutes before serving.
CategoryBaking, Breakfast, Desserts and Sweets, Snacks
Ingredients
Wet Ingredients
2 heaping cups roughly chopped carrots
1 + ½ cup almond or other plant-based milk
¼ cup unsweetened applesauce
2 tablespoon lemon juice
⅔ cup maple syrup
2 teaspoon vanilla extract
½ cup unsweetened shredded coconut
1 inch thumb ginger
Dry Ingredients
1 + ½ cup all-purpose flour
1 + ¾ cup rolled oats
5 tablespoon chia seeds
4 teaspoon baking powder
¼ teaspoon baking soda
1 -2 teaspoon turmeric powder
1 teaspoon cinnamon
pinch of nutmeg and cardamom (optional)
½ teaspoon salt
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