I came up with this recipe trying to increase the iron and fiber in my diet. You can substitute just about any veggie or fruit for the carrots. These muffins freeze well.
Preheat oven to 350 degrees F (175 degrees C). Grease 1 muffin tin.
Whisk chickpea flour, baking soda, cinnamon, salt, nutmeg, and ginger together in a bowl. Make a well in the center; add applesauce, molasses, egg, butter, and vanilla extract. Stir until just combined. Fold carrots into the batter.
Spoon batter into the muffin tin.
Bake in the preheated oven until a toothpick inserted in the center comes out slightly wet, 18 to 20 minutes. Transfer to a wire rack to cool.
Per Serving: 134 calories; protein 3.6g; carbohydrates 22.2g; fat 3.8g; cholesterol 24.7mg; sodium 281.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.