muffins

We decided to buy a 5 lb bag of carrots at Whole Foods (because why not, right?), so get ready for a lot of carrot related food posts.

Starting with these muffins. I knew I wanted to make a form of carrot cake because 1) SO MANY CARROTS and 2) our new food processor can shred like a champion. So I searched for recipes using my usual technique and ended up with this one for Gluten-Free Vegan Carrot Apple Muffins.

Which I promptly massacred into no longer being remotely gluten-free OR vegan by swapping in eggs, milk, flour, honey, and butter. What can I say, I’m a traditionalist.

These muffins turned out awesome though, and I’m sure the gluten-free and vegan version is at least 75% as good.

You can click through to the recipe. Basically, I just used one extra large egg instead of the “flax eggs”, butter instead of olive oil, 2% milk instead of almond milk, regular old all purpose flour instead of the gluten-free flour blend, and honey instead of agave. I also skimped on the brown sugar because our open package was shy of the 1/2 cup required and I didn’t want to open a new one. They are plenty sweet as it is, so I don’t think we missed it! Other ingredients: shredded apple and carrot, mashed banana, rolled oats, almond meal, and cinnamon.

In lieu of traditional cream cheese frosting, we served these for breakfast with Siggi’s yogurt, which is more tart, thicker, and smoother than other yogurts I’ve found. The tart balanced the sweet perfectly. They also have great fall flavors out like Pumpkin Spice and Apple Pie which are amazing with these muffins. Finally, add a handful of raw walnuts and you’re good to go!