If you are dreaming of Spring too give these a try. These carrot plantain muffins with ginger and cardamon make for the perfect Spring-is-near snack. They have just the right amount of flavor in them and good plant protein.
Here are the details you need to bake these muffins at home:
Ingredients:
1 bag of Trader Joe's frozen plantains
1 cup of carrots (grated)
1/4 cup Bob's Red Mill coconut flour
1 scoop Live Vegan Smart pea protein powder
1 tsp baking soda
1/4 tsp salt
0.5 tsp ginger
0.5 tsp cardamon
1 cup unsweetened almond milk
1 flax egg (2 tbsp ground flax seed + 6 tbsp water)
1 tbsp apple cider vinegar
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Preheat the oven to 350F and grease the bottom of your muffin tray. Prepare your flax egg. Mix 2 tbsp of ground flax seed and 6 tbsp of water. Allow to sit for 10 min. Wash, peel and grate the carrots (about 3). Puree the plantains in a blender until they reach a smooth consistency. Add the rest of the wet ingredients and mix well. In a separate bowl, combine the dry ingredients. Combine the wet and dry ingredients together and mix well. Fill the muffin tins about 3/4 of the way up. Sprinkle brown sugar on top. This mix is enough for 9 muffins. Bake the muffins at 350F for 25 minutes or until a knife comes out clean. Allow the muffins to cool on a rack. Freeze immediately or store in the fridge for a few days in an airtight container.
Here are the nutrition facts for these muffins:
I love the cardamon and ginger in these! They are naturally sweet so they will satisfy a craving and they taste like Spring.
I think my carrot donuts will make an appearance next! Do you like to use carrots in your baking too?
Enjoy this super healthy muffins! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
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