For the past few years, I’ve been volunteering as a dog-walker at a local shelter. Sadly, due to a time conflict this semester, I’ve given up that job. But I feel incomplete if I’m not helping out somewhere. Therefore, last week, I signed up to volunteer at a nursing home for an hour each week. It’s not much, but I’m a big believer in the idea that every little bit– and every little person– can make a HUGE difference in this world.
On my first day, I didn’t want to show up empty-handed; I thought I’d bring along a baked-good. It’s no secret that the elderly loooooooove sweets! But many have diabetes or another condition that makes eating sugar a no-no. I remember a giant jar of Sweet-and-Low being a permanent fixture on the kitchen table at my grandparents’ house. And my grandpa, with his raging sweet-tooth, ate sugar-free Jello every night, grumbling that it was a sorry replacement for the ice cream he once loved.
I don’t think that the nursing-home staff would’ve been too thrilled with me had I brought along these:
Hey, at least they’re healthy sugar cookies.
Hello sugar overload!
But I was hesitant to use Sweet-n-Low or Splenda in my baked-goods, because I don’t trust the stuff; I don’t know if I believe that something with so many chemicals can truly be safe to consume. Instead, I used stevia, and the results were terrific!
In an Easter-y mood, I decided that carrot cake muffins were in order. Wanting to create my own recipe (I hate following recipes), I basically threw a bunch of yummy-sounding ingredients into a bowl and hoped for the best! The first “tester” batch didn’t rise very well, but adding more egg replacer fixed that right up. All the subsequent batches came out of the oven boasting muffins that were plump, moist, and aromatic (made the house smell like Christmas!).
24-Carrot Cake Muffins
(Makes 9 regular muffins or 12 small)
- 180 grams whole wheat pastry flour (others have said plain whole wheat works) (about 1 and 1/2 cups)
- 100 grams shredded carrot (about 1/2 cup)
- 1 teaspoon Ener-G egg replacer (for one egg) (or use a flax “egg”)
- 1/2 teaspoon salt
- 1 and 2/3 containers applesauce (the 1/2-cup containers), or about 160 grams
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons liquid (I actually just used water, because I was too lazy, at the moment, to open a new milk LOL)
- Up to 1/2 cup sugar or around 1/4 cup agave (As stated in the above commentary, I used stevia, which is stronger, so I used less. I used 5, but I’d recommend 8-10 NuNaturals packets.)
- 1 teaspoon cinnamon
- 1 and 1/4 teaspoons baking powder
Optional add-ins: raisins, shredded coconut, walnuts, pineapple tidbits (If you add pineapple, you’ll probably want to decrease the applesauce or liquid a bit.)
Procedure:
- Preheat the oven to 350F.
- Mix dry ingredients, then add the carrot and wet ingredients.
- Mix again, until just combined (with muffin batter, it’s important to not overmix).
- Bake for about 10-12 minutes (depending on your oven and on how soft you like your muffins. I’m silly and like mine a little undercooked and gooey!)
- Eat up! Whatever I’m not planning on eating within two days, I like to freeze. That way the muffins stay fresh.
These muffins tasted delicious! The nursing-home residents absolutely loved them, and my family, roommate, and I have been devouring the leftovers (I made extra batches and froze them).
Nutrition Information:
By (very!) popular request, I’m editing this post to include nutrition info.
Calories: 60
Protein: 1.5g
Fat: 0g
Double for single lady cakes, which are also double the size.
(Nutrition Info Disclaimer)
How to eat a Muffin:
- Mommy Dearest likes to “ice” her muffins with vegan butter (Smart Balance Light)
- The roommie tops her muffins with cream cheese (vegans can use Tofutti).
- I think they taste superb as-is.
- If you want to be really decadent, frost the muffins with vanilla or cream cheese frosting and call them “cupcakes”!
- Top the muffins with Cheesecake Mousse!
.
Liz @ IHeartVegetables says
I’m making these for the first time!! They’re in my oven right now and I’m DYING to taste them!
Chocolate-Covered Katie says
Oooo definitely let me know how they turn out!
And p.s. I just clicked over to your site, and I might HAVE to try your Ceasar dressing; I haven’t had Ceasar in a loooong time!
Tami@nutmegnotebook says
These look amazing and so healthy too! I am going to make a batch and freeze them for future use. Thank you so much!
Chocolate-Covered Katie says
I hope you like them! 🙂
Beth says
I made the 24 Carrot Cake muffins for my Bible study group on Sunday and they were a big hit! Dear husband liked them too. Next time I make them I’ll put some coconut butter and shredded carrot on the top.
Chocolate-Covered Katie says
Aw Beth, I’m so honored you made them! 🙂
ShellBee says
Whats a good gluten-free flour (or flour mix) to use in place of whole wheat?
Sara A says
Mmm, 24 mini 24-carrot muffins. . .
@ShellBee, I know this is months later than your question so you have likely found a mix you like, but just in case, I use a homemade mix of GF flours/starches. My basic mix is 1/2 cup each brown rice flour, millet flour, sorghum flour, tapioca (or corn) starch, and potato starch, then 1tsp xanthan gum. I’m not allergic to corn so I use corn starch since it’s usually less expensive than tapioca starch, but you can use either and it will work.
@Katie, you are amazing. Thank you again for your beautiful recipes. I made these according to your recipe with stevia but with the gluten-free homemade flour mix above, and I subbed out maple syrup for vanilla (I’m allergic to vanilla). GF is so tricky. They turned out a little gummy in the center, so the next time I will add a bit of coconut flour (maybe 1/8 cup) to try to soak up some of the liquid. I’d rather do that than reduce the liquid because I love that this recipe made a perfect 24 mini muffins. They’ll just be a tiny bit bigger mini muffins, which is a-ok by me :o)
I frosted them with homemade coconut butter (thank you for opening up my world with that, by the way!)
Chocolate-Covered Katie says
I am so so happy they worked well for you! 🙂
Julia says
Just wondering, is the nutrition info for the 9-cupcake batch or 12? (we have diabetics in my family, sorry, it makes knowing kind of necessary…)
shayna says
how are one of these cupcakes only 60 calories when in 1/4C of flour alone is 110 cals?
Chocolate-Covered Katie says
Easy: there’s not 1/4 cup flour in each of the cupcakes.
Sondra says
Once again CCK saves my butt! One of my 13 month old diapered overlords (I have twins) made her first food request today (they’re just learning to talk). She asked me for a “blue” cake. Well I try my best to keep sugar away from the babies, but a basic white cake recipe is hard to find vegan, sugar free(or at least not packed full of it), and not packed full of splenda or other chemical crap. Luckily I found this recipe. The thing I love about your recipes more than anything else, is their versatility. Using this recipe I omitted the cinnamon, replaced half the applesauce with pureed blueberries and black berries, used stevia only for the sweetener, used a flax egg, and upped the vanilla a bit- and wah-lah! 24 mini sugar free “blue” cakes, packed full of more nutrients than any normal bread.
This isn’t the first time one of your recipes has saved my behind with my babies. Here are just of the baby and mommy approved recipes I’ve used from you (in all of these sugar was either replaced with applesauce, apple juice, or stevia) that my babies have gone gaga over:
https://chocolatecoveredkatie.com/2012/01/11/oatmeal-raisin-breakfast-cookies/
https://chocolatecoveredkatie.com/2011/12/01/healthy-sugar-cookies/
https://chocolatecoveredkatie.com/2011/05/20/snickerdoodle-blondies-but-theyre-good-for-you/ (made a marbled carob and banana version of these… so good even my bean dessert fearing fiance had a couple!)
https://chocolatecoveredkatie.com/2010/04/12/build-your-own-pizzert/
topped with:
https://chocolatecoveredkatie.com/2010/11/18/whipped-creams-healthy-makeover/
and/or
https://chocolatecoveredkatie.com/2011/01/18/coconut-banana-butter/
https://chocolatecoveredkatie.com/2011/01/26/make-your-own-coconut-butter/ (I like using this and making coconut butter cookies using your secret pb cookie recipe)
https://chocolatecoveredkatie.com/2011/09/09/cinnamon-roll-baked-oatmeal/
https://chocolatecoveredkatie.com/2010/10/26/healthy-vegan-cupcakes-for-one/
https://chocolatecoveredkatie.com/2011/11/02/polka-dot-banana-bread/ (with carob chips)
https://chocolatecoveredkatie.com/2008/09/03/rat-a-tat-ouille/
https://chocolatecoveredkatie.com/2010/09/15/not-your-average-pb-or-artisana-coconut-butter/ (baby favorite!)
Thank you so much Katie, for allowing me to continue giving my children healthy sugar free snakcs without feeling like I’m depriving them! (you wouldn’t believe the recipes some people try to pass off as good for baby-http://www.homemade-baby-food-recipes.com/teething-biscuit-recipes.html)
sammi says
hey katie (or anyone who can help), i’m not a vegan but i made the single lady version of these cupcakes and they were delicious!! that recipe didn’t call for any eggs, but this one does, and i’m wondering if you can just use one regular egg instead of egg substitutes?
Chocolate-Covered Katie says
Hi Sammi,
Unfortunately I haven’t cooked with eggs since I was 13 (more than ten years ago). So I have no clue how to work with them. Sorry I can’t be more helpful!
Nikki says
Hi Katie,
I am so incredibly happy to have run across your blog on Pinterest!!! I am a 51 yr old grandmother, raising my granddaughter, taking care of my elderly mother who lives with my husband and me, and working full time with an hour commute each way. I have autoimmune and other health issues, so I recently started a gluten free, dairy free, sugar free diet,so that I can be as healthy as possible to take care of my loved ones. You and your blog are a gift! God has certainly blessed you with an awesome talent! Thanks for sharing it!
P.S. another reason to stay away from sugar and processed foods… they give you a nasty attitude, like Ann who commented in 2009. Hopefully, she’s seen the error of her ways. 😉
Chocolate-Covered Katie says
Aw your comment made me smile… and laugh :).
Prasanthi says
I’ve just made a batch of these, and they rose beautifully :)! Thank you for the yummy, healthy, vegan dessert recipes. x x x
Mary says
These are great! I used leftover carrot pulp from my juicer and just added a little extra soymilk to compensate for the dryness of the carrot shreds.
I also made a tofutti cream cheese icing with pumpkin pie spice to give it an extra fall flavor. They worked great in mini muffin tins too!
Beth says
You have mentioned in a number of your recipes about using sugar, not wanting to use Sucanat, Sweet n Low, Splenda, etc. Have you ever tried palm sugar? It is an all-natural sugar and is low-glycemic, so you don’t get a sugar “rush” as with over-processed white sugar, which I’ve not used for years as DH and I are diabetic. I don’t much like the flavor of Stevia or agave nectar, although I do use them in numerous ways. But with the palm sugar, you can also use it in place of brown sugar. Just a helpful hint. The way I buy it, I get it at the local Asian food store. It comes in little rounds that are very easy to shave down, but it also melts very easily. And the little rounds are 1/3 cup. (Yes, I actually measured it out.) You use it teaspoon for teaspoon the same as you would regular sugar. Sorry this is pretty much off-topic for this specific recipe, but I just wanted to share. 🙂
Michelle says
Hi, thanks for the recipe. Can you sub banana for the applesauce? Thanks
Michelle