Long time followers know I sometimes just make recipes up. And this is one I just made up because I had a bunch of carrots and some applesauce just hanging around. Instead of rotting the carrots and wasting the applesauce, I thought I would make up a muffin recipe. I didn’t use an existing recipe as a base. I just thumbed through some quick bread recipes to see how much baking soda and baking powder to use.
The recipe ISN’T gluten free but if you have Bob’s Red Mill or Arrowhead Farms (or King Arthur) 1:1 GF flour, you can sub it for the entire amount if you want.
The recipe is dairy and oil free. If you would prefer to use eggs and butter, you can. I imagine it is 2 eggs and maybe 1 stick of butter.
1 cup protein flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tbsp pie spice (or, combine cinnamon, nutmeg, clove, and allspice)
1/2 c coconut sugar
1 tbsp chia seeds
2 c shredded carrots
1 c applesauce
1 c raisins
1 c aquafaba (liquid from garbanzo beans…an egg substitute)
1/2 c water
1 tbsp vanilla
1 tbsp agave nectar
1 tbsp honey
Preheat oven to 350 degrees F. Spray muffin tins with cooking spray. Recipe makes 12 small or 6 large muffins.
Combine all ingredients, ensuring all the dry ingredients are incorporated.
Scoop mixture into muffin tins. Bake at 350 for 22-25 min or until golden.
This would probably make a 9×5 loaf too. That would bake for approximately 55 min at 350.
I promised myself if they came out icky I wouldn’t post the recipe so they are good!