me.png

hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Carrot & Persimmon Spice Muffins

Carrot & Persimmon Spice Muffins

Nothing says fall & wintertime quite like persimmons, spices, and carrot cake, so I decided to combine all three in this muffin recipe! Simply scrumptious for breakfast, dessert, or a delicious snack without any suspicious ingredients. Recipe makes 10 larger muffins, or 12 regular. Let me know if you try these for the holidays & enjoy them as much as I do!

INGREDIENTS
Dry:
• 1 ½ cups gluten-free flour blend (I recommend this one)
• ½ cup oat flour
• ⅔ cups carrot, grated (about 2 large)
• ⅓ cup coconut sugar
• 3 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Wet:
• ⅓ cup peeled, then blended persimmon (about 2-3)
• ¾ cup almond milk, unsweetened
• 2 flax eggs
• ¼ cup coconut yogurt, unsweetened (can sub for other non dairy yogurt)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ½ tablespoon apple cider vinegar

Topping:
• ½ cup oat flour
• 2 tablespoons coconut sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons coconut oil (semi solid)

Coconut butter glaze:
• ⅓ cup coconut butter, melted
• 1-2 teaspoons coconut sugar
• 3 tablespoons almond milk


DIRECTIONS
1.  Preheat the oven to 350 degrees F and coat a 12 cup muffin tin with a small amount of coconut oil/non stick spray.

2. In a large bowl, mix all dry muffin ingredients, excluding the carrots. 

3. In a medium bowl, add all wet ingredients. Stir/whisk briefly.

4. Add wet ingredients to dry and stir well, until batter is evenly mixed. At this point, add in the grated carrot and mix until well distributed. 

5. Pour mixture into muffin tin, filling each cup ¾ or more of the way up. 

6. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. For my oven, these took about 28 minutes. Take out of oven and let cool for at least 10-15 minutes. 

7. While muffins are cooling off, make the toppings! For the icing, simply add melted coconut butter, almond milk, and coconut sugar to a small bowl, whisk briefly, and heat in the microwave for about 15-20 seconds until sugar has dissolved. Next, pour icing into a squeeze bottle, and make lil zig zags on top of each muffin. In another small bowl, add topping ingredients and, using your hands (they better be clean!) knead the coconut oil and oat flour until lil sugar clumps form. Sprinkle some on top, and you're all done! 

Roasted Cauliflower with Tahini & Pistachios

Roasted Cauliflower with Tahini & Pistachios

Blackberry Coconut Butter Cups

Blackberry Coconut Butter Cups

0