Cream Cheese Filled Cashew Carrot Muffins
Makes 12 small or 6 large muffins
½ cup quick-cooking oats
½ cup rolled oats
2 tbsp coconut sugar*
1 tsp cinnamon, ground
½ tsp ginger, ground
½ tsp baking powder
¼ tsp baking soda
1 tbsp flax meal
2 tbsp cashew milk
¼ cup vegetable oil*
1 cup carrot, grated (approx. 1 large)
4 tbsp raw cashews
6 tbsp cream cheese, vegan*
1 packet stevia powder*
1. Pre-heat oven to 375 F.
2. Grate 1 cup carrot.
3. In a small bowl, combine flax meal and cashew milk. This will be your flax “egg.”
4. In a food processor, combine oats, coconut sugar, cinnamon, ginger, salt, baking powder, and baking soda.
5. Combine on a low speed for about 2-3 minutes. The mixture should still be chunky.
6. Add in flax “egg” and vegetable oil, and combine until fully incorporated.
7. Add in grated carrot and whole, raw cashews, and combine on low speed until everything is equally distributed. The cashews and carrots should still be distinguishable, just cut up a bit more.
8. In a small bowl, combine cashew cream cheese and stevia, and mix until fully incorporated.
9. Using a spoon, dollop half the muffin mixture into trays (lined with paper cups or greased).
10. Dollop a small spoonful of cashew cream cheese mixture in the centre of each muffin, then top off with more muffin batter. Flatten with spoon. You should now have a cream cheese centre.
11. Bake in the oven at 375 F, for 20 minutes, or until golden brown. They should look like baked oatmeal cups.
* I used coconut sugar, but you can replace it with any granulated sugar. I would recommend brown sugar, or another coarser/darker sugar, for texture, density, and taste.
* I used high-oleic safflower oil, but you can substitute any kind. I would recommend avoiding oils like olive oil, due to a distinct flavour.
* I used YOSO brand of vegan cashew cream cheese, but you can use your favourite brand, or just make your own! …Or you could technically substitute regular cream cheese, however, this would make it non-vegan.
* I used stevia powder, but you can substitute any sweetener of choice. I would recommend a fine, powdered sugar.