They also contain healthy plant oils and nuts, full of the essential omega 3 fats and fiber, dried cranberries, carrots and ginger rich in vitamins, antioxidants, and healthy plant compounds. True, we do use eggs, minimal quantities of whole wheat flour and added sugar in this recipe, which means that you won’t be able to survive on these muffins exclusively , but we stand by the belief that it’s still a good idea to stick to healthier alternatives, especially when you’re craving sweets so badly your hand is reaching for cookies as you read this.
As is the case with all of our recipes, this recipe can be prepared in 1 bowl and it’s ready in a blink of an eye (sadly also gone in a blink because they’re so delicious). Finally, here is the recipe:
Cooking time: 30 minutes
To prepare this recipe, you will need:
½ cup (50 g) almond flour*
2 cups (250 g) whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
*don’t buy ready-made almond flour. Instead, wizz some almonds in blender until they form a powder. If any bigger almond bits remain, don’t worry, they will give your muffins some extra crunch, yum!
1 cup (240 ml) soy milk
1 teaspoon vinegar
¾ cup (150 g) brown sugar
½ cup (125 g) applesauce
¼ cup (60 ml) coconut oil
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger (optional)
1 cup (50 g) shredded carrots (about 2 small carrots)
¾ cup (90g) unsweetened dried cranberries
1 cup (150 g) chopped walnuts (reserve half for the topping)
Equipment: a lined 12 muffin tin.
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