pickled ginger carrot muffins
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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

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.