Carrot Molasses Muffins

These muffins are staples in our house. I had a link to the recipe in a past post but I noticed recently that the blog where I found this recipe is no longer active. sad. It was a great blog with some really great vegan/GF recipes. For the Love of Leaves was the name of the blog... Luckily, I have committed her recipe for these muffins to memory, so I can resurrect it here! Huge hit of iron in these because of all the molasses, and they are loaded with carrots! so so delicious! They freeze like a dream, so make a batch and freeze half. Pull one or two out at a time and defrost at room temp or overnight in the fridge and then toast them! mmmmmmmm!!

Recipe:

(makes 12 big muffins)

2 cups spelt flour

1t baking soda

1/2t salt

1t cinnamon

2T ground flax mixed with 6T warm water

1/3 cup coconut oil, melted

1/2 cup Black Strap Molasses

1/2 cup almond milk

1T vanilla

1T apple cider vinager

1.5 cup shredded carrot

1 cup chopped pecans or walnuts

pre-heat oven to 350*

-prepare muffin tins by either spraying or lining with paper liners.

-combine flax and water and set aside.

-mix together flour, baking soda, salt, cinnamon, nuts in a large bowl.

-whisk the flax/water mixture up until gelatinous (30 seconds or so), add coconut oil, vanilla, molasses, milk, vinegar and carrots. mix.

-add wet ingredients to dry ingredients and mix until combined.  

-fill each muffin tin just to top of tin. 

-bake for 30 min. cool and enjoy!