Whole Wheat Carrot Muffins - Vegan Dessert

Name: Whole Wheat Carrot Muffins - Vegan Dessert
Yield: 12 large muffins
Cuisine: American
Ingredients: 3 1/3 cups whole wheat flour (about 375 grams); 1 1/4 cups sugar (or brown sugar) (about 240 grams); 3 teaspoons baking powder; 1/2 teaspoon baking soda; 3 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon ginger; 1 pinch salt; 1 cup soy milk (or any plant-based milk) (about 250 grams); 1/2 cup vegetable oil (about 125 grams); 1 tablespoon apple cider vinegar; 2 cups grated carrots (about 250 grams); 3/4 cup chopped nuts (optional, or substitute with 1/2 cup dried fruit) (about 85 grams); 1 teaspoon vanilla extract; 1/2 cup flour (about 65 grams); 1/3 cup traditional oats (about 30 grams); 3 tablespoons vegetable oil (about 35-40 grams); 2 tablespoons sugar (about 25 grams); 1/2 teaspoon cinnamon

HP @hp_artistic_kitchen

歐洲

In the past year, the price of butter here has skyrocketed, increasing by 1.5 times. So lately, I've been interested in butter-free desserts. I recently brought home two kilograms of carrots, and besides using them in main dishes, I wanted to make some desserts. However, I didn't want to make carrot cake, so I looked up muffin recipes online. After referencing a few different methods and using the ingredients I had, I came up with this version.

HP @hp_artistic_kitchen

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Ingredients

12 large muffins

Dry Ingredients
3 1/3 cupswhole wheat flour (about 375 grams)
1 1/4 cupssugar (or brown sugar) (about 240 grams)
3 teaspoonsbaking powder
1/2 teaspoonbaking soda
3 teaspoonscinnamon
1 teaspoonnutmeg
1/2 teaspoonginger
1 pinchsalt
Wet Ingredients
1 cupsoy milk (or any plant-based milk) (about 250 grams)
1/2 cupvegetable oil (about 125 grams)
1 tablespoonapple cider vinegar
2 cupsgrated carrots (about 250 grams)
3/4 cupchopped nuts (optional, or substitute with 1/2 cup dried fruit) (about 85 grams)
1 teaspoonvanilla extract
Oatmeal Crumble Topping (optional)
1/2 cupflour (about 65 grams)
1/3 cuptraditional oats (about 30 grams)
3 tablespoonsvegetable oil (about 35-40 grams)
2 tablespoonssugar (about 25 grams)
1/2 teaspooncinnamon

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Steps

1

Preheat the oven to 350°F. First, mix all the dry ingredients in a large mixing bowl. Then add all the wet ingredients, including the chopped nuts, and fold gently with a spatula. Do not overmix. The batter will initially seem thick, but the carrots will soften, making the batter wetter and thicker. If using whole wheat flour like me, you can add a little more soy milk if needed.
2

Line a muffin tin with muffin papers and fill the molds completely with batter. If not adding the oatmeal crumble, bake directly in the preheated oven for 20-25 minutes.
3

Combine all the oatmeal crumble ingredients in a bowl and press into coarse crumbs with your hands or a spoon. Sprinkle the crumble over the batter as desired.
4

Bake in the oven for 20-25 minutes. Use a toothpick to test for doneness. Let the baked muffins sit in the tin for 15 minutes, or until they are cool enough to handle, then transfer them to a cooling rack.
5

Note 1: Whole wheat flour can be replaced with all-purpose flour.
6

Note 2: For the oatmeal crumble, it's recommended to add the vegetable oil gradually, adjusting based on the flour's condition. You can also substitute with 3 tablespoons of plant-based butter or margarine.
7

These muffins are quite large, so if using standard muffin papers, they might stick together. This could also affect the muffins' rise. The original recipe author suggests baking in two batches, six muffins at a time. Alternatively, you can use parchment paper instead of muffin papers to line the molds, allowing the paper edges to rise above the molds for better support.