With fall in full swing and the Holiday season just around the corner, it is time to start thinking of what to serve at your Thanksgiving dinner table. It is so easy to get into a routine and make the same things each year, but why not mix things up? The holiday season is a wonderful time to take those traditional flavors and menu items that we all love and try something new. Every week prior to Thanksgiving we will be posting up a new plant-based recipe that can either stand on its own or be served up right next to your big dinner. These Carrot Gingerbread Muffins are an excellent way to start off your lazy Thanksgiving morning.
Carrot Gingerbread Muffins by Jesse Lane Schelew
* Use organic, non-GMO ingredients whenever possible.
- 2 cups spelt flour (we like Berlin Natural Bakery)
- 1 ¼ cup walnuts, ground
- 1 tsp baking soda
- ½ tsp Himalayan rock salt
- ¾ tsp ground ginger
- ½ cup blackstrap molasses
- 1/3 cup coconut oil, melted (we like Nutiva)
- ½ cup organic almond milk (or alternative milk of your choice)
- 2 Tbsp ground chia seeds, 6 Tbsp water (we like Nutiva)
- ½ tsp organic vanilla
- 1 cup carrot pulp or grated organic carrots
Preheat oven to 350F and line a muffin tin with liners or grease with coconut oil.
Grind chia seeds and add water. Mix and set aside to gel for 5 minutes. Mix spelt flour, ground walnuts, baking soda, salt and ginger together in a large bowl. In a small bowl mix blackstrap molasses, melted coconut oil, almond milk, chia eggs, and vanilla.
Add the wet mixture to the dry mixture and mix until incorporated. Fold in the carrot pulp until just mixed. Spoon the muffins mixture in the muffin tin until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.