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–+ servings

Carrot Muffins for Two

5 | 4 reviews
If you are ever looking for plant-based single-serve carrot muffin recipe, I suggest you try this one out so you can have your single serving...but then a leftover muffin for later. Because one carrot muffin is simply not enough. This recipe can flex between breakfast and dessert, and is lightly sweet while still being moist and delicious. The ginger sugar on top is a must!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2

Equipment

Ingredients

For the carrot muffins
  • 1 tablespoon (12g) flax meal
  • 3 tablespoons (44g) cool water
  • 1 tablespoon and 1 teaspoon (20g) refined coconut oil
  • 2 tablespoons and 2 teaspoons (34g) dark brown sugar
  • 2 tablespoons (28g) plant based milk
  • 1/4 teaspoon vanilla extract
  • 60 grams carrots, about 2 small carrots
  • 6 tablespoons (60g) tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon cinnamon
For the ginger sugar
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon turbinado sugar

Instructions 

  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together 1 tablespoon of flax meal and 3 tablespoons of cool water and set aside.
  3. Melt the 20 grams of coconut oil and set aside.
  4. Once the flax meal mixture has thickened, add 34 grams of dark brown sugar, 28 grams of plant-based milk, 1/4 teaspoon or vanilla extract, and the melted coconut oil to the bowl then mix until combined. Grate in 60 grams of carrots and stir again.
  5. Next, add 60 grams of all-purpose flour, 1/4 teaspoon of baking soda, 1/8 teaspoon of kosher salt and 1/4 teaspoon of cinnamon. Mix again until just combined.
  6. Divide the batter between two parchment-lined muffin cups.
  7. In a small bowl to the side, rub 1 teaspoon of grated ginger and 1 tablespoon of turbinado sugar together with your fingers until it is very fragrant. Evenly sprinkle 1 1/2 teaspoons of the sugar onto the tops of each muffin.
  8. Bake the muffins for 18-24 minutes at 375°F, or until they are domed and you can insert a toothpick and it comes out clean.
Serving: 1 muffinCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12g