Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Roasted Carrot Poppy Seed Muffins
  • So, to kick start my goals re-evaluation, I decided to do a ‘vegan week’ this week. It also consists of no booze and no refined sugar. Sigh. I’ll go back to my regular diet on Sunday and hopefully when I do, I’ll be ready to cut down on sugar more consistently. So with that, I’ll leave you with some muffins, which I made by reusing the carrot pulp leftover from juicing (waste not, want not!!!)…
  • subheading: Roasted Carrot Ingredients:
  • 3 cups carrot pulp (from juicing)
  • pinch salt
  • 1 teaspoon cinnamon
  • 1 tablespoon agave
  • 5 tablespoons olive oil
  • 1 tablespoon turbinado sugar
  • ½ cup orange juice
  • ½ cup almond milk
  • subheading: Roasted Carrot Method:
  • note: Preheat oven to 375 degrees F. Mix all ingredients except juice and milk and add to a large glass baking dish. Cover with foil. Bake 40 minutes, stirring twice. Add juice and milk. Stir. Bake 20 additional minutes, stirring once. Let cool, covered in oven.
  • subheading: Muffins Ingredients:
  • 3 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ cup brown flax seeds
  • ¼ cup poppy seeds
  • ¼ cup brown sugar
  • ¼ cup molasses
  • ¼ cup agave
  • 3 eggs
  • cooked carrot pulp (see above)
  • ¾ cup coconut oil
  • ½ teaspoon vanilla (or almond) extract
  • 1 ½ cup almond milk
  • sliced almonds and turbinado sugar (for topping)
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer