Rainbow Carrot + Golden Chai Breakfast Muffins

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RECIPE CREATED IN PARTNERSHIP WITH feather & hill farm x their csa program


I don’t like pumpkin spice…

The weather here has cooled off considerably and it’s quickly becoming obvious that fall is here to stay. For most, that means cozy knits are coming out of storage and pumpkin spice lattes begin to flow. Well, I’m going to come out and say it right here. I’m not a huge fan of pumpkin spice...anything. Yup. I said it. Now, don’t shoot me just yet because I know for a fact that I’m not the only one out there who rolls her eyes a little when pumpkin spice season hits in full force.

For you, my friends, there has been something in the works here at The Northern Table for some time. Chai & Golden Chai. Heck ya. All the spicy goodness without the over-sweetness. Perfect.

Arguably, if you’re on the other side of the pumpkin spice fence, I hear ya! Loads of people love the combination of sweet pumpkin + spicy fall flavors. You do you boo. We’re still friends. No judgment here. If you want to kick your recipes up a notch, add a teaspoon of Golden Chai blend to your usual spice mix, just sayin’.

I digress.

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Today’s recipe

It’s all all about that spice & using carrot instead of pumpkin. While it’s still sweet, it’s considerably less so which makes these muffins a decent option for a quick grab and go breakfast!

Ps. if you had carrots this summer and found that they are not as sweet as you thought a carrot could be, you’re in luck with this recipe coming out in fall because carrots tend to start becoming sweeter when the soil cools! 

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Soakin’ in yogourt

I never use quick oats because we don’t stock them in our house. So I’ve been looking a while for a way to make regular oats more pillowy and soft in baked goods without having to cook them first. This recipe is the answer. You soak them first! In this case I soaked them in yogurt and milk, but it could also be buttermilk, oat milk or whatever you drink!


THE RECIPE


CANADIAN INGREDIENTS:

Carrot: Feather & Hill Farm
Salt : The Northern Table

Ingredients

MAKES 18 muffins

2 cups rolled oats, not quick oats
3 C grated carrots*
1.5 C Yogurt
1/2 C Milk
2 C cups flour
2 t baking powder
1 t sea salt
3/4 C honey
1/4 C maple syrup
2 eggs
1 C butter, melted
1 t vanilla extract
3 t Golden Chai blend
OR
2 t cinnamon
1/2 t ground clove



*you can also do a mix of grated carrot and zucchini!


 

Directions

Prep 15 mins + Wait 30 mins + Bake 20-25 mins

  1. In a large bowl, stir together oats, yogurt and milk. Allow to sit at room temperature for 30 mins.

  2. Preheat oven to 400 and line your muffin tray with silicon liners.

  3. In a medium bowl, combine together flour, baking powder, salt, chai blend & set aside until the oats have soaked.

  4. Stir in honey, maple syrup, butter, vanilla and eggs into the oatmeal mixture.

  5. Grate you carrots and fold them in then mix in your dry ingredients.

  6. Divide batter into the muffin tray & bake for 20 to 25 minutes or until tops of muffins are golden brown and toothpick inserted into center comes out clean.

  7. Cool and enjoy!