Chickpea Carrot Raisin Muffins Recipes

ALLERGEN-FREE RAISIN-CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix raisins and orange juice together in a small bowl.
• Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
• Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
• Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

CARROT RAISIN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CHICKPEA CARROT RAISIN MUFFINS

Steps:

• Preheat oven to 350F and grease your muffin pan.
• Whirl chickpeas in the blender or food processor with wet ingredients until smooth.
• Stir in the remaining ingredients.
• Bake in prepared muffin tins for approximately 20 minutes or until golden and done.

QUICK AND EASY CARROT AND CHICKPEA SALAD

Steps:

• Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.