Vegan Multigrain Carrot Muffins Recipe

April 11, 2015

These vegan multigrain carrot muffins are completely gluten-free and instead chock-full of oats, buckwheat and nuts. They're also white sugar free.

!Wet Ingredients
65g (1/3 cup) coconut oil
10g (1 tablespoon) liquid soy or sunflower lecithin (or substitute another 20g (2 tablespoons) coconut oil)
60ml (1/4 cup) orange juice
60ml (1/4 cup) carrot juice (or substitute the same amount of orange juice)
300g (3 cups) carrots, shredded
100g (1/3 cup) maple syrup or agave nectar
80g (1/3 cup plus 1 1/2 tablespoons) coconut sugar
12g (2 tablespoons) golden flax seed, ground
3g (1 teaspoon) finely grated ginger
3g (1 teaspoon) finely grated orange zest
5g (2 teaspoons) ground cinnamon
!Dry Ingredients
130g (1 1/2 cups) oat flour
40g (1/3 cup) buckwheat flour
100g (1 cup) ground hazelnuts
10g (2 teaspoons) baking powder
5g (1 teaspoon) baking soda
3g (1/2 teaspoon) salt
1g (1/4 teaspoon) xanthan gum
!Other
50ml (3 1/2 tablespoons) sparkling water
40g (1/3 cup) pecans, roughly chopped

Preheat a convection oven to 180°C (350°F). Lightly grease a jumbo muffin tin. Add all wet ingredients to a small saucepan and bring to a boil. Reduce heat to low and simmer for five minutes. Cool to room...
See the full directions on my site

Nutritions

Calories
8594

Sodium
2335mg
97% DV

Fat
414g
636% DV

Protein
138g
277% DV

Carbs
1080g
367% DV

Fiber
157g
628% DV

Gluten-Free Vegan