Golden Milk Carrot Muffins (GF, DF, and Refined Sugar Free)
With Easter right around the corner, these Golden Milk Carrot Muffins are the perfect breakfast or snack muffin to make. This recipe has taken me A MINUTE to figure out and get just right, so I’m beyond ecstatic to finally be sharing these muffins with you! Golden Milk can be an acquired taste so I was initially worried that the flavor profile wouldn’t be everyone’s cup of tea. But to my surprise everyone I shared these muffins with raved about them, so I can confidently say that you will love this recipe. It’s very heavily adapted from the Turmeric Spiced Carrot Muffins in Amy Chaplin’s, “Whole Foods Cooking Everyday” but I tweaked to the ingredients to my dietary needs and wanted to give these guys more of a Golden Milk Latte flavor.
The warming spices make these perfect and oh so comforting to eat during this late winter-early spring season when the weather constantly switches from chilly and over cast to warm and perfectly sunny (and then back again). These muffins are not only fluffy + delicious, but they’re also packed full of good for you ingredients that are, like I mentioned previously, immune boosting AND anti-inflammatory! Things like turmeric + black Pepper (the ultimate anti-inflammatory combo) as well as carrots, cinnamon, ginger, olive oil, oats, and almonds. I know the COVID-19 vaccine is rolling out but we still got to keep our immune systems strong and ready to fight, and these muffins are perfect for that.
M A K I N G T H E M U F F I N S Y O U R O W N
It’s a fairly simple recipe to make and you can easily mess with the spice proportions if you wanted. For example, if you’re not a fan of turmeric, leave it out or see if you’re up for adding in some cardamom for extra warmth! I usually like to mix-in walnuts and top the muffins with Superfood Protein Granola crumbles or a nut + seed mix. Feel free to do the same or omit the nuts altogether and add some fresh berries. If you’d like to turn these muffins into cupcakes, omit the topping and top the muffins with your favorite cream cheese frosting. However you decide to make these, I hope you enjoy them and you can certainly feel confident that you’re doing your body good by eating these! If you make these please share them with me on instagram @lovealwaysnat and let me know what you thought!
Love Always,
Nat
Golden Milk Carrot Muffins
I N G R E D I E N T S
W E T
2 cups shredded carrot
1/3 cup olive oil
1/3 cup almond milk
1/4 cup maple syrup
1/4 cup monkfruit sweetener
2 eggs (room temperature)
1 tbsp vanilla extract
D R Y
1 cup / 100g almond flour
1 cup / 90g oat flour
1/4 cup / 36g coconut flour
2 tsp baking powder
2 tsp turmeric
2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
A few cracks of black pepper
T O P P I N G S + M I X - I N S
(3/4 - 1 cup of mix-ins and 2-3 tbsp)
Granola of your choice
Superfood Seed Mix - hemp seeds, pumpkin seeds, sunflower seeds, black sesame seeds,
Walnuts
Blueberries
Pecans
D I R E C T I O N S
Preheat your oven to 375° and grease or line your muffin tin.
In a medium bowl sift together your dry ingredients. In a separate, large mixing bowl mix together your wet ingredients.
Pour the dry ingredients into the wet and mix until combined. Fold in your mix-ins.
Divide the batter evenly into 12-muffin cups and sprinkle on your topping of choice.
Bake for 30-35 minutes until the tops are fluffy, golden and a tooth pick inserted into the center comes out clean.