Carrot Tahini Raisin Muffins
I have developed a bit of a mini-muffin obsession. More specifically, a sugar-free, nutrient-packed, mini-muffin obsession. Things have escalated to such a level, that when friends come over there is an expectation that my vintage cake holder be teaming with freshly baked goods.
I find this to be a pretty easy expectation to live up to - mainly because all our muffin recipes are ridiculously easy to whip together. Most of our recipes are 'blender' muffins - meaning all the wet ingredients are mixed in the blender and then stirred into a bowl of dry ingredients. No fuss. Who has time for fuss??!!
My latest creation was inspired by a Smitten Kitchen recipe for Carrot Tahini Muffins. I adore Smitten Kitchen and was super intrigued by the flavour combination. Also her pictures are mouthwateringly beautiful. So, I started reading through the recipe but got stuck on the part that called for 2 cups of grated carrots. Grated carrots?! I hate grating carrots. I also hate cutting onions, crushing garlic, shredding cheese - it's all too time consuming. So my wheels got to turning and I wondered if there was a way I could create a fabulous blender muffin with the same combination of flavors (and a few extra super-foods thrown in).
The result is a beautiful golden treat that will satisfy any sweet craving! These muffins are completely sugar-free and packed full of nutrients, so they are perfect for breakfast on the run and snacks at any time of day!
Carrot Tahini Raisin Muffins by CHARLIE + LOU
2 c. carrots (about 5-6 medium), washed with the peel left on
1/4 c. Tahini
2 tbsp. olive oil
1/2 c. dates, pitted
1/2 c. cashews
1/2 c. filtered water
2 capfuls of vanilla
1 1/2 c. spelt flour
1 tsp. baking powder
1 tsp. baking soda
3-4 tbsp. chia seeds
3/4 c. raisins
pinch of salt
2 tbsp. tahini
1 tbsp. honey
1 tsp. water
In a blender add carrots, tahini, oil, dates, eggs, cashews, water and vanilla. Blend until smooth. In a medium size bowl mix flour, baking powder, soda, chia seeds, raisins and salt. Pour wet ingredients into the bowl and mix well.
Scoop batter into mini muffin molds.
Bake at 350F for 12min. or until muffins begin to brown. Cool completely and glaze if desired.
Mix all ingredients in a small bowl. When the muffins are cool, dip them into the glaze so they are lightly coated.
I love the idea of a tahini glaze, but the original recipe called for icing sugar, which doesn't really fit with my whole sugar-free theme. I substituted honey and was able to whip up a glaze that was perfectly sweet and delicious. I wasn't sure if my kids would go for such a strong tahini flavour, but when my 2yr. old grabbed a muffin and immediately licked off all the glaze, I knew I had nothing to worry about!