Sugar free, whole wheat, and vegan carrot muffins with chia, sunflower, and pumpkin seeds for an energy packed and healthy morning glory inspired breakfast.
I’ve got some nice vegan carrot muffins for you today, sweetened only with dates and filled with lots of chewy, high energy seeds. It took about three of these before I was totally convinced that they’re definitely good enough to share, but now I can’t seem to stop eating them. They’re not particularly sweet, but great for breakfast or a snack – not dessert muffins.
I like to have one as soon as I get up in the morning for a little energy boost while I prep my real breakfast (I eat like a hobbit & it’s great) but because you won’t get a sugar crash, you can have one anytime.
Dates are used as the sweetener here and the fibre from the dates, seeds, carrots, and whole grain flour help to metabolize the date sugars more slowly. These are surprisingly soft and avoid any dryness thanks to the carrots and dates.
I’m still trying to transition over to an even lower-sugar diet by switching to fruit sweeteners like dates and apples over here, and reducing the amount of honey and coconut sugar I’m using. You can read more about that at my oatmeal breakfast cookies recipe, which have become a weekly staple for us. I’m still seeing great results from cutting down on sugar.
There is organic cane sugar in the house for kombucha and ginger beer making, but I’m hoping to switch that over to raw honey eventually, and I use apple juice to replace part of the added sugar.
I know fruit sugar is still sugar and it’s not ideal, but it’s certainly less processed and I’ve personally seen improvement. I loosely adapted this recipe from my chocolate beet muffins, but removed the coconut sugar and cocoa.
These carrot muffins along with my oatmeal cookies have become current favourites, both as a quick snack and a first or second breakfast. I haven’t tried freezing them yet but I’m sure it would work well, and you’re getting more veggies in!
- 280 grams / 2 cups spelt flour*
- 40 grams / 1/4 cup sunflower seeds
- 30 grams / 1/4 cup shredded unsweetened coconut
- 2 tablespoons chia
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 375 ml / 1 1/2 cups nondairy milk
- 120 grams / 1/2 cup soft dates, packed**
- 70 grams / 1/4 cup coconut oil, room temperature
- 130 grams / 1 cup carrots, shredded
- Extra seeds, for topping
- Preheat the oven to 190C / 375F and grease or line a standard muffin tin.
- In a large bowl, whisk together the flour, sunflower seeds, coconut, chia, cinnamon, baking powder, baking soda, and salt.
- Add the milk, dates, and coconut oil to a blender and mix on high until fully combined. Alternatively, add the dates and coconut oil to a food processor, and mix until broken down. Add 1/2 cup of the milk, blend again, then add the remaining milk and blend until mixed.
- Stir the shredded carrots into the date mixture, then add it to the flour mixture. Stir until just mixed and no streaks of flour remain. Measure out equal amounts into each muffin tin, and top each with about a tablespoon of mixed sunflower, pumpkin, and chia seeds (or any seeds). Bake for 25-30 minutes*** or until golden and a toothpick comes out clean when inserted. Cool for a few minutes in the tin before removing and cooling fully on a wire rack.
- Store in a sealed container at room temperature for up to three days, or longer in the refrigerator.
* I've only made these with whole grain spelt but light spelt flour will work too, or just about any other wheat flour. ** As long as the dates are soft, it doesn't matter what type they are. I used deglet noor. *** I know it seems like the baking time is too long, but it's because of the high liquid content in these muffins. Trust.