My husband Jake and I are obsessed with carbs. In a perfect world, we would eat endless amounts of pizza, peanut butter sandwiches, pasta, brownies, cookies, cupcakes and all other carb goodies without gaining weight. But in reality, we have to eat all of our favorite foods in moderation, plus exercise vigorously on a daily basis (well, almost every day).
When Jake gets a muffin craving, his request is always for me to make chocolate chip muffins – his mom’s recipe. They’re absolutely delicious! I’ve switched the recipe a few times by using whole wheat flour and adding bananas, but Jake won’t touch them unless they’re identical to the original recipe (so I end up eating a whole batch of muffins by myself).
I was looking for other muffin varieties on Pinterest, when I came across a Vegan Carrot Cranberry Muffins pin from VeganFling. The steps looked easy enough to follow, so I made half a batch to see how they’d turn out. (I usually make half a batch when trying a new recipe, just in case Jake and I don’t like it)
O.M.G. – talk about heaven in your mouth! The smell of cinnamon invaded our apartment and left my tastebuds craving for a taste.
This recipe doesn’t use eggs, butter or milk, which makes me feel a lot less guilty with every bite 🙂
And the best part is that Jake loves them!!
Here’s the recipe from VeganFling:
Carrot Cranberry Muffins
- 2 cups of flour
- 3/4 tsp of baking powder
- 1/2 tsp of baking soda
- 3/4 tsp of salt
- 3/4 tsp of ground cinnamon (I sprinkle a little extra)
- 1 cup of granulated sugar
- 1/2 cup of canola oil (I’ve used vegetable oil in the past, but canola oil is healthier)
- 1/4 cup of applesauce
- 1 cup of finely grated carrots (two little snack-size bags of baby carrots is what I use)
- 1 1/2 tsp of pure vanilla extract
- 3/4 cup of dried cranberries (I throw in a few extra cranberries, just because I love them)
- Preheat oven to 375 F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the sugar, oil, applesauce, and vanilla until combined. Add in the grated carrots.
- Stir in the dry ingredients until combined. Fold in the cranberries.
- Divide the batter evenly among the muffin cups.
- *Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean.
*I usually bake them for about 18 minutes because I don’t like them too hard. Every oven is different, so check the batter after 15 minutes
The most time-consuming element is grating the carrots, but the end result is so yummy that it’s worth the little bit of work!
Hope you enjoy them as much as we do!