Want an easy plant-based snack that you can bring in your lunch or picnic basket? Today I modified this recipe and created my own version using the following ingredients.
One of the key ingredients is blackstrap molasses, which is the byproduct of cane sugar refining. Containing only trace amounts of sugar that gives a mild sweetness, this dark brown nutrient-rich syrup contains vitamin B6, calcium, magnesium, iron, and manganese.
Serving size: 12 medium muffins
2 cups sprouted spelt flour
1¼ cup pumpkin and sunflower seeds, ground
1 tsp baking soda
1/2 tsp Himalayan salt
3/4 tsp fresh ginger
1/2 cup blackstrap molasses
1/3 cup coconut oil, melted
1/2 cup almond milk
2 Tbsp ground chia seeds, 6 Tbsp water
1/2 tsp vanilla
1 cup grated carrots
1. Preheat oven to 350F and line a muffin tin with liners or grease with coconut oil.
2. Grind chia seeds and add water. Mix and set aside to gel for 5 minutes.
3. Mix spelt flour, ground pumpkin and sunflower seeds, baking soda, salt and ginger together in a large bowl.
4. In a small bowl mix blackstrap molasses, melted coconut oil, almond milk, chia, and vanilla.
5. Add the wet mixture to the dry mixture and mix until incorporated.
6. Fold in the carrot until just mixed.
7. Spoon the vegan carrot molasses muffins mixture into the muffin tin until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.