3/4 cup buttermilk, almond milk or (nonalcoholic) apple cider
1 teaspoon vanilla extract
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt fine
2 cup all-purpose flour
2 cup carrots (from about 9 ounces or 5 slim carrots) packed coarsely grated
1/2 cup powdered sugar
3 tablespoons tahini
2 tablespoons water
Toasted sesame seeds for garnish
Equipment
Oven
Whisk
Large bowl
Spoon or flexible spatula
12-cup standard muffin pan
Nonstick spray or paper liners
Cooling rack
Medium dish
Directions
1. Heat oven to 425 degrees F.
2. Whisk olive oil, tahini, and brown sugar together in the bottom of a large bowl.
3. Whisk in eggs, then buttermilk and vanilla.
4. Whisk in baking powder, baking soda, and salt.
5. Switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.
6. Either line a 12-cup standard muffin pan with paper liners or coat them with a nonstick spray.
7. Fill each about 3/4 of the way with batter. You’ll probably have enough for 2 more after this, so you can hold some back if needed.
8. Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free.
9. Muffins should be domed and lightly golden on top. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.
10. If you’d like to glaze your muffins, whisk powdered sugar, tahini, and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with sesame seeds, if desired.