Despite my obsession with carrots, carrot cake and carrot muffins have never really done it for me. I’ve always placed them in the “oatmeal raisin” camp, which to me translates as not my jam. Maybe I’m just biased against desserts with raisins? But something about your run-of-the-mill carrot muffin is just not that appealing to me. Yet when the polar vortex hit the other day, so did the baking bug. And I’m now completely sold on carrot muffins.
But – big caveat – these are definitely not your ordinary carrot muffins. There’s no cinnamon and no raisins: instead, I went with fresh turmeric and ginger, a generous dose of sour cream, a hint of cardamom, and a subtle kick from some ground black pepper. They are also less sweet than a typical carrot muffin, making them a fantastic (and not so sugary) breakfast or snack that is delicious warm or cold. So let me rephrase my previous statement: I’m now completely sold on carrots in muffins – as long as there’s turmeric and sour cream in there too. These are definitely going into my muffin rotation!
In addition to the flavor profile, I’m also excited about these muffins because they are completely nut-free. While I normally depend on a small amount of almond flour to add moisture and tenderness to my baked goods, I wanted to create some muffin recipes that don’t use this somewhat polarizing (because of its cost and because not everyone can eat nuts) ingredient. Since it’s the high protein and fat content that makes almond flour such a great ingredient in gluten-free baked goods, those elements are taken care of by the sour cream, eggs, and butter in this recipe. High protein oat and sorghum flour seal the deal, and – along with a teaspoon of binding psyllium – help to create the perfect texture.
So – whether you are offended by or sympathetic to my stance on the “typical” carrot muffin, I do urge you to try this remix. You can even add in some raisins – if you must. (Just make sure to soak them first.)