Some days you just wake up and want a muffin and a nice BIG cup of coffee. This was one of those mornings. Luckily, it’s also a weekend morning so I was able to enjoy all of the above, in the comfort of my PJ’s and completely homemade. Whenever I get a hankering for muffins, it’s usually for carrot raisin or bran muffins. Some people might protest and say that if it has vegetables in it, it’s not a “real muffin”. Well, most store bought muffins are really just cupcakes without frosting or generic blueberry. Neither of which are very appealing to me. I love to bake, and I do love a good muffin, but I need my PROTEIN in the morning to get going. Protein and a large cup of coffee. That’s where these little guys are a life saver for me. I use chickpea flour, which has higher protein that other flours, greek yogurt, AND walnuts! It’s got everything you need: protein, carbs, healthy fats, it’s filling, convenient and delicious. I don’t taste the chickpea flour but I love the extra protein that these little guys pack in!
Well she’s at it again… the one who can’t rest when she’s sick! What can I say!? I was tasted up for a carrot raisin muffin and there were carrots in the fridge! Now, on a note to my future self, baby carrots are NOT the optimum for baking and I’m actually amazed that I didn’t grate my fingers in the process! But, as I previously stated, in my defense that’s all that was in the fridge and I was in no condition to be baking… let alone traipsing out to the store in the Seattle rain! So, I worked with what was in the pantry!
I cut the original recipe in half since my other half doesn’t enjoy vegetables in his baked goods and I can’t..er… shouldn’t eat a dozen by myself in a week. Although after tasting one fresh out of the oven just now, I’m pretty sure I could happily live off of these and soy foam americanos for at LEAST the next week. These are THE best muffins I think I’ve ever made! And let me tell you, I’ve made a LOT of muffins in my lifetime! They were perfectly moist yet dense and hearty enough that I wasn’t reaching for a second just to feel full. The balance between the walnut, carrot and raisin to “bread” ratio was superb!
When it comes to breakfast, I start with my “protein” and build around that. Garbanzo bean flour has twice the protein that other flours have and mixed with the other goodies in the muffin, it’s just a perfect delight to grab in the morning and doesn’t leaving me reaching for a loaf of bread by 10am or feeling bad about eating a muffin for breakfast! One of these guys with some yogurt or cottage cheese and a coffee and you’ve got a happy morning!
I was short on eggs and long on garbanzo bean flour so I figured I’d noodle around with the recipe a bit. After all, I strongly believe that recipes are simply “ratio guidelines” for us to play with! And I like raisins so I threw a few handfuls in there! When it comes to “wet” ingredients in baking recipes I cook a lot “to taste” making sure to keep the same ratio of wet to dry ingredients while making sure to keep an eye on the leavening agents. I learned that last one the hard way, you don’t want to omit those or you’ll have dense flat baked goods!
Carrot Raisin Walnut Muffins (Dairy Free)
Yield: 6 muffins
Recipe adapted from PCC’s Market recipe: Carrot-Walnut Muffins
1 1/2 c Garbanzo Bean Flour
1/2 c wheat bran
1/2 c brown sugar
1 tsp baking soda
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 c + 2 tbsp apple sauce
2/3 cup vanilla soy yogurt
2 1/2 cups grated carrots
chopped walnuts & raisins to taste
Preheat oven to 350° F. Combine the dry ingredients in a bowl. Add the remaining ingredients, one at a time, and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake for 20 to 25 minutes.
|Calories||Fat(g)||Sat Fat(g)||Cholesterol(g)||Sodium(mg)||Potassium (mg)||Total Carbs (g)||Dietary Fiber (g)||Sugar(g)||Protein (g)|
- Any flour can be used, but keep an eye on the baking time if you’re using whole wheat as it tends to burn quicker
- 1/4 c apple sauce replaced one egg
- 2 tbsp apple sauce replaced 2 tbsp oil
- I added raisins to my recipe since I like them, but you can omit or add whatever other ingredients you wish (coconut, chocolate chips, other nuts, etc)
You hear it all the time, “Breakfast is a very (or sometimes MOST) important meal” but so is hitting the snooze button! I love simple recipes that fit into my fast paced lifestyle. I found this recipe in the wonderful Martha Stewart’s recipe vaults, and I made a few tweaks for my food allergies.
Made the first batch and I’m proud to say that the taste testers not only survived (phew) but they got raving review’s and a multiple request to be made again! Now that makes a bakers heart happy!
Quick and easy breakfast idea: Make these on a weekend and individually wrap a few and freeze the rest. You can quickly warm one or two up in the microwave and put a almond butter on it for some protein and out the door you go!
Healthy Banana Blueberry Muffins
From: Everyday Food
(Adapted for my allergies)
- 1 c. whole wheat flour
- 3/4 c. all purpose flour
- 1/4 c. wheat germ
- 1/2 tsp baking soda
- 1/2 c. substituted butter for apple sauce
- 1/3 c. sugar (I usually cut out the granulated sugar)
- 1/3 c. brown sugar
- 2 eggs
- 2 rape bananas, one mashed and one in chunks
- 1/3 c. substituted milk for soy milk
- 1 tsp. vanilla
- 1 c. blueberries
- 1/3 cup coconut (my own addition)
- Pre-heat oven to 375 degrees F.
- Whisk flours, wheat germ, baking soda, salt together and set aside.
- Mix apple sauce and sugars in a medium sized bowl. I usually omit the granulated sugar if a recipe calls for both white and brown.
- Add in eggs at one at a time, careful to not over beat with each addition.
- In a separate bowl, mash mashed banana and fold in the cut banana pieces, soy milk and vanilla.
- Combine the flour mixture and the banana mixture until both are just blended. Be careful to not overwork the batter.
- Fold in coconut and blueberries. If you are using frozen blueberries make sure you allow them to thaw and drain the berries out of the juice.
- Pour batter into prepared muffin and bake in pre-heated oven. Turn the pan half way through cooking time to ensure even baking. Cook for 25-28 minutes, or until toothpick inserted in the center of a muffin comes out clean.
- Cool on wire rack, then enjoy!
See the original recipe here