Name: Midas Carrot Muffins
Total time: 45 min
Ingredients: 1 ½ cup flour of choice; 3 tbsp chia seeds; ¼ tsp salt; 2 tsp baking powder; ¼ tsp baking (bicarbonate) soda; 1 tsp pumpkin spice (cardamom, cinnamon, nutmeg, clove); 1 handful chopped dates/currants/raisins or other dried fruit; ½ cup walnuts (optional); 2 tbsp B-well Thick & Creamy Mayonnaise; 1 cup carrots, grated; ⅓ cup maple syrup; ¼ cup coconut, shredded; 1 tsp turmeric powder / thumbnail amount knob of peeled fresh turmeric; 1 cm piece fresh ginger, peeled; 1 pinch ground black pepper; 1 tsp vanilla extract; 1-2 tsp sugar for sweeter (optional); 3 tsp lemon juice; ½ cup milk of choice (almond/oat/soya); chia seeds and coconut, topping

Jump to Recipe Print Recipe

Midas Carrot Muffins

Zingiberaceae’ sure is a funny word to say, but it is the name of the family of super medical roots. That’s right, it’s ginger, and its potent immediate family member, turmeric. We’re putting these anti-inflammatory, anti-microbial, immune boosting ingredients to work, hidden in these delicious, fragrant carrot muffins. From the ginger family, to yours.

Print Recipe Pin Recipe

Total Time 45 mins

Course Breakfast, Brunch, High Tea, Snack

Servings 10

Ingredients

Dry

1 ½ cup flour of choice
3 tbsp chia seeds
¼ tsp salt
2 tsp baking powder
¼ tsp baking (bicarbonate) soda
1 tsp pumpkin spice (cardamom, cinnamon, nutmeg, clove)
1 handful chopped dates/currants/raisins or other dried fruit
½ cup walnuts (optional)

Wet

2 tbsp B-well Thick & Creamy Mayonnaise
1 cup carrots, grated
⅓ cup maple syrup
¼ cup coconut, shredded
1 tsp turmeric powder / thumbnail amount knob of peeled fresh turmeric
1 cm piece fresh ginger, peeled
1 pinch ground black pepper
1 tsp vanilla extract
1-2 tsp sugar for sweeter (optional)
3 tsp lemon juice
½ cup milk of choice (almond/oat/soya)
chia seeds and coconut, topping

Instructions

Preheat the oven to 180֯ C. Line a muffin pan or use B-well Canola Baking Spray and set aside.
In a bowl, mix the dry ingredients. Fold in dates, currants or other dried fruit.
In another bowl or a cake mixer, combine all wet ingredients until well combined and the syrup is diluted.
Mix the wet and dry ingredients until just about combined. If too runny, add a few extra Tbsp of flour. Pour the batter into muffin pan. Garnish with chia seeds, coconut and nuts.
Bake for 25-28 min. Cool for 5 min, then serve. Cool completely before storing (on the counter for the day, in the refrigerator for up to 5 days).

To Bake into a Loaf

Add the batter to a 20 x 12 cm or smaller loafpan. Bake for 50-55 min (test with toothpick).

Notes

Star Boosting Ingredients

Turmeric: Natural anti-inflammatory, immune supporting.
Ginger: Natural anti-bacterial, anti-fungal, anti-inflammatory.
Carrot: Beta-carotene antioxidant, vitamin A precursor, immune boosting.

Keywords anti-inflammatory recipes, breakfast muffins, immune-boosting recipes, muffins recipe, plant based bakes, plant based carrot muffins, plant based muffins, PLANT BASED RECIPES, vegan bakes, vegan carrot muffins, vegan muffins, Vegan recipes

Recipes we’re loving:

Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce

Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.

Superfood Protein Smoothie Bowl

This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.