“Springing forward” to Vegan Carrot Spice Muffins

I might have been a little over ambitious yesterday. I woke up with the resolution that I would make muffins in the morning, along with curling my hair, and getting ready for church all by 9:15 am in the morning to be ready to head to church with my friend, N. It didn’t help that we had sprung forward at the wee hours of the morning on Sunday, which meant one less hour to do all these things. But I really wanted to try these vegan carrot spice muffins that I spotted on the blog, Oh She Glows before church.  Boy, were they worth the hustle!

The coconut milk makes these muffins super moist and yummy! In addition, there isn’t much sugar in these muffins and they are stuffed with healthy ingredients, they will help your mornings get started off right. After two weeks straight of the glowing green smoothie for breakfast, I definitely needed a change. So this week, it will be these muffins, some fresh juice, courtesy of my juicer, and some fruit. Yummy!

Monday morning breakfast

This morning’s juice was apple, pear, orange, mango, and cabbage

I bet you are wondering, “Why in the heck did you add all those things to your juice?” Juicing fruit and veggies is an easy way to get minerals and vitamins quickly into your system without having to use your digestive system. Each fruit and veggie has their own set of benefits and here’s the reason why I added each of these this morning:

1. Apple–very good with helping the digestive system, detoxifying your body, lowering blood cholesterol, it’s an antiseptic, and a good laxative (if you need help in that area…lol)
2. Mangos are high in Vitamin A, serve as an antioxidant and anticancer
3. Pears are good for the colon and contain a lot of Vitamin C
4. Oranges-high in Vitamin C, antioxidant, and anticancer
5. Cabbage-high in Vitamin E, antibacterial, anticancer, helps memory, antioxidant, detoxifies body, anti-inflammatory, boosts immunity, and promotes healing.

So you can customize your juice based on what you feel your body is craving or needs. You can easily look up the benefits of each fruit and veggie you want to use on the web or in a book like the Juicing Bible by Pat Crocker.

And finally, here’s the muffin recipe. My changes are in red. You can also click here to view it at “Oh She Glows”.

These muffins will freeze well if you don’t want to eat them in a hurry. If you wrap and freeze them individually, you can easily throw one at a time in the oven for a quick morning breakfast on the go.

Vegan Carrot Spice Muffins

Yield: 12 muffins


  • 1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)*see note below (I used brown whole wheat flour because that is what I had in the pantry)
  • 1/4 cup natural sugar
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • 1 tsp baking soda *see note below
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt

Wet + Mix-ins:

  • 1/3 cup + 2 tbsp pure maple syrup
  • 1/3 cup unsweetened applesauce (oil replacer)
  • 1/2 cup coconut milk (the cream on top from a full fat can) OR yogurt * see note below
  • 1/4 cup + 3 tbsp water
  • 1.5 tsp pure vanilla extract
  • 1.5 cups grated carrots (about 3 small-medium carrots)
  • 1/2 cup raisins, soaked in water and drained
  • 1/3 cup chopped & toasted walnuts


1. Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.

2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!

3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.

Notes (from Oh She Glows): 1) I love Kamut flour because it is a whole grain, but it bakes up light just like all-purpose flour. It also has a mild taste. The original recipe used white whole wheat flour. 2) Next time I would reduce the baking soda to 3/4 tsp as I could detect the baking soda taste every so slightly. 3) The original recipe used soy yogurt. I used coconut milk (the cream from the top of can, not the watery liquid) and it worked well, resulting in a very moist muffin. However, the batter was VERY thick when mixing!

This entry was posted in being present, cooking, vegan, vegetarian and tagged , , . Bookmark the permalink.

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