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I’m always looking for a new snack I can make on the weekend and take to work.<\/p>\n
I bought a steamer as part of a set of pots and pans many years ago, but I’ve never used it.<\/p>\n
I’ve always liked the moist texture of steamed buns, and I decided to make steamed muffins for the first time.<\/p>\n
I also liked the idea that I don’t have to use the oven!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/37.jpg\")
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![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/39-1.jpg\")
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I wanted to make something I could enjoy for breakfast and not for dessert, so I though carrot muffins would be perfect.<\/p>\n
The natural bright orange color from the carrot is absolutely beautiful.<\/p>\n
This is a simple recipe made with a short list of ingredients including a small amount of sugar.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/51-1.jpg\")
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These muffins were so good and perfect for someone like me who enjoys the natural flavors of the ingredients that are not overwhelmed by excessive sweetness.<\/p>\n
100g thinly sliced carrots
\n200cc soy milk
\n2.5 tablespoons sugar
\n200g all-purpose flour
\n2.5 teaspoons baking powder
\na pinch salt
\n2 tablespoons coconut oil<\/p>\n
1. Combine carrots, soy milk, and sugar. Puree the carrots until smooth using a hand blender.
\n2. Combine flour, baking powder, and salt in a bowl, and mix well. Add the carrot mixture and coconut oil. Mix until combined.
\n3. Pour the batter into muffin cups.
\n4. Steam for about 12 minutes or until cooked through.<\/p><\/div>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/45.jpg\")
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Okay, using the steamer was the first for me, but using silicone cups was another thing I’ve never done before either.<\/p>\n