Wednesday, March 13, 2019

Carrot Plantain Muffins (Gluten-Free)

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:


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

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.

Thank you for reading this post!

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