Vegan and Gluten Free Protein Carrot Pecan Muffins
I always like to bake on rest days. My last rest day, however, brought no kitchen inspiration until I was almost ready for bed. With the idea and excitement of a new recipe preoccupying my brian, I knew I wouldn’t be able to sleep anyways so I set to work to create a delicious carrot muffin full of goodness. A few test batches later and a thumbs up from my brave taste testers at TI Cycle, my Protein Carrot Pecan Muffins were born. Not only are these delicious muffins a source of protein but they are vegan and gluten free. Instead of refined white sugar, they are sweetened with local maple syrup but it’s the pecans and the hint of cinnamon that make these muffins a winner.
Protein Pecan Carrot Muffins
Makes 10-12 muffins
2 tbs chia seeds (plus 6 tbs warm water)
1 1/3 cup chickpea flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
5 tbs coconut oil, melted
2/3 c maple syrup
2 1/4 c grated carrot
1 c pecans, chopped, plus extra for garnish
Preheat oven to 350F/175C and line or grease the muffin tin (I used coconut oil).
Mix chia seeds and warm water in a small bowl and set aside.
Yummy organic chickpea flour that is packed with protein.
Combine chickpea flour, baking soda, baking powder, and cinnamon in a large mixing bowl and stir to combine using a fork to make sure to get out any lumps.
In another mixing bowl, mix melted coconut oil and maple syrup. Stir in the chia seed mix, which should have a gel like consistency.
Chia seed gel mixture.
Make a well in the flour mixture and add the coconut oil mixture, stirring to combine.
Mix in the grated carrot and then 1 cup of chopped pecans, stirring to combine.
Stir in the grated carrot and pecans.
Ready for the oven.
Spoon batter into tin and bake for 20-25min or until cake tester comes out clean. These muffins are short, so don’t expect them to rise a lot. Cool in the tin. Store in an air tight container.