In honor of Recipe Redux’s 6-year anniversary, this month’s Recipe Redux challenge is cake or a small bite dessert. Happy anniversary! Woo hoo!
As my daughter will tell you, I love baking muffins. I try to incorporate vegetables and/or fruit in every muffin recipe and I always focus on minimal additional sugar from three sources only: honey, maple syrup, and/or maple sugar. These are natural sugar sources that offer additional vitamins and nutrients, such as iron, potassium, and magnesium. Plus they add their own flavor and texture to the muffins that is always a nice treat!
I’ve been playing around in the kitchen with Sorghum lately, a naturally gluten free grain with a wide variety of nutrients, including iron, Vitamin B6, niacin, and phosphorous. These Carrot Muffins are vegan AND gluten free! The combination of warming spices, carrots, and raisins is amazing. Enjoy!
Carrot Muffins - Gluten Free and Vegan
- 1 1/2 cups Sorghum flour note: whole wheat pastry flour can be substituted for a non-gluten free muffin
- 3/4 cup maple sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup low sodium V-8 Juice or Tomato Juice
- 1/2 cup olive oil
- 3/4 cup shredded carrots
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Preheat the oven to 350°F. In a mixing bowl, combine the flour, sugar, baking soda, cinnamon, cloves, salt, and nutmeg.
In a separate bowl, mix together the juice, oil, carrots, raisins, and vanilla extract.
Pour wet ingredients into the dry mixture. Stir to mix.
Pour batter into greased or lined muffin pans. Place pans into the oven and bake for ~18-20 minutes, or until toothpick inserted into the center comes out clean.