• TwoCabbages Kitchen

Carrot, almond and orange MUFFINS

Heylo folks!

Here is a delicious variant of carrot and hazelnut muffins, low in gluten, vegan (what a novelty!) and perfect for breakfast. These carrot, almond and orange treats are a concentrate of flavor in every bite.

I wasn't sure whether to make this as a "plumcake" recipe, or muffins ... in the end I opted for the single portion version, because I like the idea of ​​grabbing one for breakfast and putting another one in the backpack before going to the office or school. Anyway, if you want to use a single loaf pan, go ahead!

I like to think about going shopping calmly, choosing quality almonds and oranges, then heading back home, grating carrots while the TV is turned on some cooking channel ... For me, happiness really comes from small things, and making muffins on the weekend, with the radio on, spreading pleasant jazz notes around the house, is one of them.

Every now and then I also prepare these muffins on Sunday evening for the next day, to eat for breakfast or take them to the office to colleagues for a coffee break... Needless to say, everything is brushed immediately and never a crumb remains!

The extra tip: these muffins can be gluten-free if you replace all-purpose flour with a mix of gluten-free flours for celiacs, or buckwheat flour. I assure they will be fine anyway.

INGREDIENTs - for 12 muffins

  • 300g grated then weighted carrots;

  • 130g unrefined / coconut / brown sugar;

  • 200g all-purpose flour;

  • 150g almond flour;

  • 100 ml soy milk;

  • 30 ml sunflowerseed oil;

  • 200 ml (about two oranges) + la buccia grattugiata di un'arancia;

  • Mezza bustina di lievito per dolci;

  • Un pizzico si sale;

  • Mandorle in scaglie per guarnire


  1. Preheat the oven to 350°F (180°C);

  2. In a glass, mix the orange juice with soy milk, and set aside. If you'll lumps, that's fine: the soy milk in contact with the acidity of the orange begins to "curdle", a sort of vegetable "buttermilk", which will make the muffins soft;

  3. Grate the carrots, then weight them. You'll need around 3 or 4;

  4. In a big bowl, mix together all the dry ingredients, then add the oil, the "veg-buttermilk", stir well to incorporate. Finally add also the orange zest and the grated carrots;

  5. Pour the batter into the muffins molds and complete with flaked almonds on the surface;

  6. Bake for 30 minutes, do the toothpick test in the end to see if they're baked inside too.


You can keep these muffins on a tray, covered with a lid, for up to 2-3 days. They'll alwyas remain soft.

Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages

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