Yes, I too buy purple carrots from the farmer’s market, alongside my kale. I’ve actually found that purple carrots don’t always replace the orange ones perfectly in some recipes, because often the purple variety are a bit less sweet. However, they are still quite tasty little things, and they turn your baked goods a lovely shade of indigo. When you combine them with honeycrisp apples you really don’t need to worry about the sweetness, anyway!
Carrot, apple and flax muffins (makes a dozen)
2 large purple carrots, grated
1 small-ish honeycrisp (or other tart apple), cored and grated
2 Tbsp flaxseed mixed with 1/3 cup water or almond milk
2/3 cup coconut oil (canola is fine, too)
1/2 cup honey* or maple syrup
1/4 cup unrefined cane sugar
1 tsp vanilla extract
1 1/2 cups whole wheat pastry (or all purpose) flour
1 cup flaxseed meal
3/4 cup regular rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
(*please don’t use questionably-sourced honey; it could have all kinds of weird stuff in it, and very little honey. Usually farmers markets have someone selling honey, so go chat with them! Or stop by a natural foods store. Same goes for agave syrup, I hear.)
Preheat your oven to 350°F In a large bowl, mix together coconut oil, flax/almond milk mixture, honey, sugar, and vanilla extract. Stir until well combined. In a separate bowl, stir together flour, oats, flaxseed meal, baking powder, baking soda, and spices. Mix well. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in your grated carrots and apples. The mixture will seem a bit liquidy, but the flaxseed meal will suck up a lot of that liquid during baking, so don’t worry too much (if it seems really too wet, add a bit more flour). Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
Store in an airtight container (preferably refrigerated) for up to a week, or wrap individually and freeze for later.