fall-veggiesIn the fall I love ingredients like sweet potato, pumpkin and carrots even more! I think because the flavours of these foods go very well with spices that are commonly used in winter time/ with cold weather. Think about cinnamon, nutmeg, ginger and chai spices. Not to forget my most favorite winter spices: speculaas spices!

sweet-potato-speculaas-muffins-13-tnOne of my latest recipes “Sweet potato speculaas muffins” was very popular. I got many reactions from people who wanted to make or already made these muffins; they all love it! That made me enthusiastic to try another combination with speculaas spices and veggies. Today I chose to go with carrots. I added walnuts too, because they match great with carrots! Β 

Also, I decided to go with apple sauce and maple syrup again, as additional sweeteners in these muffins. My flour base was whole wheat flour, but you can use most other flours as substitute, like oat flour or buckwheat flour (if you want to make muffins gluten-free).Β 

spiced-carrot-walnut-muffins-tn

These healthy carrot muffins came out slightly/ naturally sweet, little moist and well balanced spiced by the speculaas spices! I was very happy with the result, so that make me writing the recipe down right away to share it with you all. I hope you love these muffins as much as I do! They are great as snack in between your main mails, or have them for breakfast. They are sugar-free, dairy-free and rich in vitamins, fiber & good fats.
PS. your house will smell great when you bake these muffins! πŸ˜‰

Don’t you have speculaas spices? Read in this post where you can purchase them!
Don’t you want to purchase them or can’t wait for them to arrive in your mailbox? Then you can use chai spices instead πŸ™‚

Print Recipe
Spiced carrot walnut muffins
These spiced carrot walnut muffins are moist, slightly sweet and deliciously spiced. They are great as a healthy snack in between your main meals. They are sugar-free and dairy-free and they provide in natural carbs, fibers and good fats
Course Muffins, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Course Muffins, Snack
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees (180 degrees celsius)
  2. Grease a muffin pan (12)
  3. Put the eggs, apple sauce, maple syrup, coconut milk, oil and vinegar in a bowl and mix it until it is all incorporated
  4. In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, speculaas spices and salt
  5. Add the liquid mixture to this dry mixture and stir until well combined
  6. Shred the carrots (finely)
  7. Fold the shredded carrots into the batter
  8. Add the walnut pieces and gently fold them in the batter
  9. Pour the batter into each muffin cup (fill each cup 3/4)
  10. Put a whole walnut on each top
  11. Bake in preheated oven for about 20 to 25 minutes until colored golden and firm to touch
  12. Once baked, leave the muffins for about 10 minutes in the pan (but make them loose from the pan anyway, otherwise they might stick once it cools down)
  13. After 10 minutes transfer them to a rack to cool down completely.
  14. And then: enjoy these lovely spiced healthy muffins!
Recipe Notes

You can use any other flour to substitute the whole wheat flour (be aware that this can change the moisture level of the muffins, since every flour absorbs liquid differently)

You can use any other milk to substitute coconut milk

You can use honey or agave syrup to substitute maple syrup

Want to substitute something else because of a certain diet/ allergy? Let me know, and I will make suggestions

 

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Spiced carrot walnut muffins
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2 thoughts on “Spiced carrot walnut muffins

  • October 24, 2016 at 5:16 AM
    Permalink

    Hi! Seems like such a Healthy yet Delicious Recipe. Could you suggest something to replace the eggs though? Thanks πŸ™‚

    Reply
    • November 6, 2016 at 11:08 AM
      Permalink

      Yes, they taste amazing, and it is such a perfect tasty snack on a autumn day! πŸ™‚
      You could try to replace the eggs with 2 flax eggs, which is 6 TBSP water and 2 TBSP ground flax seeds. Let this become gelatinous and then oncorporate on rest of the liquid ingredients. Flax eggs can work comparable to eggs as far of the raise of dough :). Let me know once you tried it!

      Reply

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