Peanut butter and carrot is a really good combo. Don’t believe me? Dip a carrot in peanut butter, eat it, and find out for yourself! This delicious combination is mixed together in these muffins.
They’re inspired by the peanut butter carrot muffins from a local bakery near my cottage that I ate almost every morning this summer.
They’re super moist, sweet, and airy. They’re delicious. Case in point? My mom ate four when I made them. And the best part? They’re full of protein from the peanut butter and they provide you with a full serving of vegetables!
Give them a try, and feed them to people who hate vegetables because you can’t tell that there are vegetables in them.
Peanut Butter Carrot Muffins
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup + 2 tablespoons peanut butter (preferably creamy)
- ½ cup “yogurt” *
-I processed 1 cup (8 oz) silken tofu with 2 Tbsp lemon juice and 1/4 tsp salt in a food processor. I used ½ of that (so I used a ½ cup, aka 4 ounces) in the muffins.
*You can also use a commercial vegan yogurt or regular yogurt if you’re not vegan.
- 1 flax egg
-Mix together 1 Tbsp of ground flaxseeds with 3 Tbsp of water. Let sit in the fridge for about 15 minutes.
- ½ cup brown sugar
- 1 cup carrot puree
-Put 10 baby carrots (or 3 large carrots cut up) and enough water to cover them in a microwave-safe bowl. Heat in the microwave for 3 minutes. Drain them (using a colander), then process the carrots in a food processor until they are a puree. You’ll have to process, scrape down the sides a few times, then process again. You may need to add a teaspoon or 2 of water to get the carrots moving.
- optional : chopped carrots if you want carrot chunks in the muffins (because the puree won’t be noticeable)
- Make the flax egg.
- Preheat the oven to 350 degrees F.
- Make the “yogurt” in the food processor and put it in a separate bowl.
- Make the carrot puree and put it in a separate bowl.
- Process the dry ingredients (including peanut butter) in a food processor or mixer.
- Add in the wet ingredients, including the carrot puree and yogurt, and process / mix until just combined.
- Spoon into prepared muffin tins.
- Put the muffins in the oven and bake for 18-20 minutes, or until they’re golden-brown, fluffy, and a toothpick comes cleanly out of them.
Have a sweet day!