Carrot Gingerbread Muffins are super moist and delicious. They are made with spelt flour, sweetened with blackstrap molasses and laced with walnuts and ginger. The carrots keep the muffins super moist and they are an excellent way to use up carrot pulp leftover from juicing.
Carrot Gingerbread Muffins [Vegan]
- 2 cups spelt flour
- 1¼ cup walnuts, ground
- 1 tsp baking soda
- 1/2 tsp Himalayan rock salt
- 3/4 tsp ground ginger
- 1/2 cup blackstrap molasses
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk
- 2 Tbsp ground chia seeds, 6 Tbsp water
- 1/2 tsp vanilla
- 1 cup carrot pulp or grated 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 into the muffin tin until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.