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Roasted Carrot Poppy Seed Muffins
Ingredients
  • 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)
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Steps
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