Picked ginger carrot cake muffins in two ways (gluten free, vegan)

Popular Japanese picked ginger blended into carrot cake muffins! These muffins are gluten free and vegan, moist and packed with sweet and spicy flavors. Want to enjoy ginger itself with plain flavor or want taste the harmony with other spices? You can have both too with easy steps!

pickled ginger carrot muffins

Have you ever tried Japanese picked ginger before?

Yes, I am talking about the one that usually comes with sushi!

The original purpose of adding pickled ginger to sushi dish is to prevent bacteria growth.
Ginger has strong antimicrobial property so it was a very useful tool as a natural way to prevent food poisonings when there is no cooling system like we do now in old times.
Also spiciness of ginger together with sweet and sour flavor from vinegar  “cleanse” your taste buds between eating different pieces of sushi, allowing you to enjoy different flavors of each dish.

But!
Pickled ginger having these purposes does not mean that you cannot use for other purposes, right?

Flavor of pickled ginger has such a beautiful harmony of spiciness and the sweetness of vinegar as I described above. I have been wanting to make the moist of its deliciousness in other dishes.

And I am so excited about sharing my first experiment of using pickled ginger, pickl;ed ginger carrot cake muffins!! 

I was not sure if I should make them plain (vanilla flavor) to savor the taste of pickled ginger itself or add traditional spices like cinnamon to enjoy the harmony of these flavors.

So I made half with added apices and the other half with being left plain. 

It was such a good idea!
Plain carrot muffins gives mildness which ease the spiciness of ginger while spiced ones enhance the nice flavor of picked ginger.
Each of them created such a different impression from each other and  really, you cannot choose just either one!

pickled ginger carrot muffins

what is good about pickled ginger muffins

  1. made only with natural ingredients
  2. gluten free
  3. vegan
  4. egg free
  5. dairy free
  6.  no added refined sugar
  7. Packed with antioxidants from carrot
  8. flavorful and taste amazing!
  9. easy and simple to make

Conventional carrot cake muffins and their recipes often call for tons of sugar which can disrupt your hormone balance, blood sugar level and the environment of your gut.

This can lead to many health problems and symptoms from skin rash, fatigue, headache digestive problems and more.

While the nutrients that our body requires should be taken from whole-food-meals, but this carrot cake muffins are great option to enjoy not only without burdening your body but also getting many benefits.

If you have food restrictions due to allergy, sensitivities or any other reasons, try these vegan and gluten free carrot muffins!

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how to make pickled ginger muffins

Don’t worry, even if you decided to make carrot muffins in two flavors, it’s still easy and simple to make them!

ingredients;

Dry ingredients;

  • gluten free all purpose flour
  • almond flour
  • baking powder
  • baking soda
  • sea salt
  • Optional spices (if you make in two ways)
    • cinnamon 
    • nutmeg 
    • clove 

Wet ingredients;

  • carrot, diced
  • fresh apple. diced 
  • coconut oil
  • plant based milk of your choice (I used sugar-free almond milk)
  • maple syrup
  • lemon juice
  • vanilla extract
  • add-in;
    picked ginger, chopped
    walnuts, chopped

steps;

how to use pickled ginger

Before you proceed, read the these options carefully.
If you are making;

    1. two flavors (plain AND spiced)
      – follow through the instrctions as they are
    2. just plain flavor
      – skip the step #6
    3. just spiced muffins
      – blend all spices in dry ingredients at step #2 doubling the amount of each. 
  1. Preheat the oven to 180℃(350°F).
    Line 6- muffin tray with parchment paper or muffins cup, or spray with cooking spray.

2. Whisk together all dry ingredients;

– in a large bowl, whisk together GF flour, baking powder, baking soda and sea salt. Make sure they blend evenly and all lumps are gone. ( do not add spices at this point if you want to make two flavors)
*if you are making just spiced muffins, add all spices here*

3. Warm up up plant based milk, maple syrup and coconut oil

– place plant based milk, maple syrup and coconut milk in a small pot, and warm them up to about 30-35℃ (86-95°F- just below your body temperature. Be careful not to burn your finger!)
– this process helps keeping coconut oil hardens.

4. Process wet ingredients all together in food processor;

– in a food processor place all wet ingredients; carrot, apple, coconut oil- milk- mixture, lemon juice, vanilla extract. 
– process until carrot and apple become fine bits and get blended with other ingredients.

5. Add walnuts, pickled ginger and carrot blend to dry ingredients and mix until just combined.

– pour the carrot blend into the dry ingredients together with chopped walnuts  and pickled ginger and mix with spatula or a  big spoon just until combined. 
Add more milk 1 tbsp at a time if the batter looks too dry.
– this is plain (vanilla) flavor batter. 

6. Making into two flavors;

– divide the batter in half, stir in spice mixture into one of the batter and mix until combined. Leave the other half as it is.
* Skip this step if you are making just plain muffins *

7. Fill the muffin cup with the batter

– get prepared muffin bake tray. Evenly fill in three of wells with plain batter, and the rest of three with spice- added batter. 

8. Gently toss the muffin tin on the working table a few times  to even out the batter.

9. And bake!

– place muffins in preheated oven. Bake for 25-30 minutes or until each muffins is cooked through. You can check  by inserting a toothpick.  If it comes out clean the muffins are cooked through.
Place muffins on a a cooling rack to let them cool.

tips;

  • if you want to make in bigger batch (like in 12 muffins trays) simply double the amount of ingredients. See the recipe section below.
  • these muffins are going go very spicy.
    If you are not good at spicy food I recommend you to reduce the pickled ginger by 1 tbsp or more.
pickled ginger carrot muffins

wait, where can I get pickled ginger?

Most of asian stores as well as at asian food section in regular supermarkets would have pickled ginger.  
Also amazon have variety of pickled ginger so you can try finding there.

*Make sure you choose almost white to very light pink colored pickled ginger, not bright red shredded pickled. The latter one has more intense spiciness and is not suitable for making these muffins. 
Look for pickled ginger that say s “gari ガリ“, “sushi pickled ginger”  or amazu 甘酢” (meaning sweet and sour) on the package. 

*I recommend you to get organic or pickled ginger without artificial colors, flavors or preserves. 

 

pickled ginger carrot muffins

Have you decided which flavor you want to make?

I urge you to try both because both of them are equally so DELICIOUS!

And I hope you enjoy the beautiful taste of these carrot muffins while getting some benefits from carrot and ginger, with no guilt!!

 

If you tried this gluten free, vegan, pickled ginger carrot cake muffins on your own, I would love to hear how you liked them.

Please leave  your comments, suggestions or any questions.

And one more thing to ask you.

I would love to connect with like minded people, so please  remember to snap a photo and share it with #living_my_nature tagging @living_my_nature!!

I look forward to hear from you!!

 

♥Thank you for reading!♥

 

〜 PLEASE READ THE INSTRUCTION DESCRIBED ABOVE VERY CAREFULLY BEFPRE START MAKING THESE MUFFINS 〜

Picked ginger carrot cake muffins in two ways (gluten free, vegan)

Popular Japanese picked ginger blended into carrot cake muffins! These muffins are gluten free and vegan, moist and packed with sweet and spicy flavors. Want to enjoy ginger itself with plain flavor or want taste the harmony with other spices? Or why not having both ?!
Course Breakfast, Dessert, Snack
Cuisine American, Japanese inspired
Keyword dairy free, easy, egg free, gluten free, Japanese inspired, low sugar, vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 muffins
Author Mio

Equipment

  • oven
  • food processor

Ingredients

Dry ingredients;

  • 1 cup gluten free all purpose flour (120g)
  • 1/3 cup almond flour (30g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • Spice mix; - see the recipe note below (*2)
  • 1/4 tsp ground cinnamon
  • a dash of ground nutmeg
  • a dash of ground clove

wet ingredients;

  • 1 medium carrot (100g/ 3.5oz) - diced
  • 1 cup diced apple (100g/ 3.5oz)
  • 2・1/4 tbsp coconut oil (30g)
  • 80 ml plant based milk - I used unsweetened almond milk
  • 2・1/2 tbsp maple syrup (50g)

Add-ins

  • 3 tbsp pickled ginger, drained (30g) - or less, see the recipe note below (*3)
  • 1/4 cup walnuts, chopped

Instructions

  • Preheat the oven to 180℃(350°F).
    Line 6- muffin tray with parchment paper or muffins cup, or spray with cooking spray.
  • In a large bowl, whisk together GF flour, baking powder, baking soda and sea salt. Make sure they blend evenly and all lumps are gone. ( do not add spices at this point if you want to make two flavors)
    *if you are making just spiced muffins, add all spices here*
  • In a small pot, place plant based milk, maple syrup and coconut milk and warm them up to about 30-35℃ (86-95°F- just below your body temperature. Be careful not to burn your finger!)
    - this process helps keeping coconut oil hardens.
  • In a food processor place all wet ingredients; carrot, apple, coconut oil- milk- maple-mixture, lemon juice, vanilla extract.  Process until carrot and apple become fine bits and get blended with other ingredients.
  • Pour the carrot blend into the dry ingredients together with chopped walnuts, pickled ginger and mix with spatula or a  big spoon just until combined. 
    It should have enough moisture but if the batter looks too dry add more milk 1 tbsp at a time .
    This is plain (vanilla) flavor batter. 
  • Making into two flavors; divide the batter in half, stir in spice mixture into one of the batter and mix until combined. Leave the other half as it is.
    * Skip this step if you are making just plain muffins *
  • Get prepared muffin bake tray. Evenly fill in three of wells with plain batter, and the rest of three with spice- added batter. Gently toss the muffin tin on the working table a few times  to even out the batter.
  • Place muffins in preheated oven. Bake for 25-30 minutes or until each muffins is cooked through. You can check  by inserting a toothpick.  If it comes out clean the muffins are cooked through.
    Place muffins on a a cooling rack to let them cool.
  • Enjoy !!

Notes

*1) If you want bigger batch, say 12 muffins, simply double the amount of ingredients.
*2) If you are making just plain carrot muffins, omits spice. If you are making just carrot muffins, double the amount of each spice.
*3) These muffins are going to be quite spicy with this amount of ginger. If you are not good at spicy food I recommend you to reduce the pickled ginger by 1 tbsp or more.

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