Enjoy this guest blog post by our Coralville New Pi Produce Team Lead Alex Gassman about one of his favorite recipes for Spiced Carrot Muffins:
We have local organic Grinnell Heritage Farm and Flint Ridge carrots on our shelves for a little while longer this winter – the tastiest carrots you'll find! They work the best for baking because they have a great natural sweetness to them that makes these muffins extra tasty.
These muffins can be made vegan or you can substitute the ground flaxseed for an egg and they will come out delicious either way! Try adding raisins or your favorite dried fruit. – Alex
Vegan Spiced Carrot Muffins
Recipe courtesy of Alex Gassman, New Pi Coralville Produce Team Lead
2 T. ground flaxseed
⅓ c. water
2 c. all-purpose flour
1 c. rolled oats + 2 T. for topping
2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/2 c. coconut oil
2 c. grated carrots (about 3 medium carrots)
1 c. unsweetened almond milk
3/4 c. packed brown sugar
2 t. vanilla extract
Preheat oven to 375ºF.
Grease or line the cups of a 12-cup, standard size muffin tin. In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.
In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
Place the coconut oil in a microwave-safe, medium bowl and microwave at 50% power in 20-second increments until just melted.
Remove from the microwave and stir in the carrots, almond milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
Divide the batter between muffin tins; just over ⅓ cup per tin (I use a triggerhandle ice cream scoop). Top with the remaining 2 tablespoons oats. Bake until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.