I guess by now everyone knows I love to bake.  Not only do I like to eat sweets, but I also get intrigued by how different ingredients work or not work together and the Science behind it. Yes, baking is an edible Science experiment ! And I have so much fun with these “Science projects” !  Vegan baking is even more interesting ! You don’t have your eggs to bind things together, you don’t have your dairy nor butter for nice creamy texture and rich flavours.  But there are actually many great alternatives and I realize I have a lot more to learn. This is the first time I bake with spelt flour. It can be used instead of whole wheat flour. It has a finer texture and a milder taste which I like.  For the roasted pecans, you won’t need the whole batch for the muffins, save the rest for a healthy snack !

Makes about 12 muffins

For the roasted pecans 

• 100 g pecans
• 1 tablespoon maple syrup 
• 1/2 tablespoon vegetable oil
• Pinch of salt 

1. Preheat oven to 350°F
2. Coat pecans with rest of ingredients 
3. Bake for about 10 minutes, stirring once in between 

For the muffins

• 225 g spelt flour
• 1+1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon 
• 60 g demerara or brown sugar 
• 150 g unsweetened apple sauce 
• 120 mL vegetable oil 
• 60 mL unsweetened almond milk 
• 2 tablespoons maple syrup 
• 1 teaspoon pure vanilla extract 
• 200 g grated carrots 
• 30 g maple roasted pecans, crushed 

1. Preheat oven to 350°F
2. Sift together flour, baking powder, baking soda, salt and cinnamon 
3. Mix in sugar 
4. Stir in other wet ingredients
5. Stir in grated carrots 
6. Spoon into lightly greased paper or silicone muffin cups (you can fill them up a little fuller, as they don’t rise as much)
7. Sprinkle crushed maple pecans on top 
8. Bake in muffin tins for 25-30 minutes