Vegan Carrot Spice Muffins
Ingredients
Dry Ingredients
-
1¾
cup
whole-grain Kamut flour
-
¼
cup
natural sugar
-
1
tbsp
ground flax seed
-
1
tsp
baking powder
-
1
tsp
baking soda
-
1
tsp
cinnamon
-
¾
tsp
ground ginger
-
⅛
tsp
ground cloves
-
½
tsp
kosher salt
Wet Ingredients and Mix-ins
-
⅓
cup
pure maple syrup
-
2
tbsp
pure maple syrup
-
⅓
cup
unsweetened applesauce
-
½
cup
coconut milk
-
¼
cup
water
-
3
tbsp
water
-
1½
tsp
pure vanilla extract
-
1½
cups
grated carrots
-
½
cup
raisins
-
⅓
cup
chopped & toasted walnuts
Instructions
- Preheat the oven to 400°F and line a muffin tin with liners.
- Toast the walnuts on a baking sheet for about 8 minutes at 300°F and set aside.
- In a large bowl, whisk together all the dry ingredients.
- In a smaller bowl, whisk together the wet ingredients.
- Combine the wet and dry ingredients until just incorporated; the batter will be thick.
- Fold in the grated carrots, soaked raisins, and toasted walnuts.
- Scoop the batter into the muffin liners, filling them to the top.
- Bake for about 18 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for about 10 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
5g
Total carbohydrates
32g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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