Carrot Cake Muffins
Ingredients
The Muffins
-
¼
cup
coconut oil
-
1
cup
coconut sugar
-
¼
cup
vegan yogurt
-
2
cups
gluten free flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
sea salt
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
ground ginger
-
1
equivalent
Bob’s Red Mill Egg Replacer
-
½
teaspoon
vanilla extract
-
¼
teaspoon
ground cloves (optional)
-
¾
cup
unsweetened almond milk
-
¼
cup
raisins
-
1
cup
shredded carrot
-
¼
cup
unsweetened shredded coconut flakes
-
½
cup
walnuts
The Glaze
-
1 ½
tablespoons
unsweetened almond milk
-
½
cup
organic powdered sugar
Instructions
- Preheat the oven to 425°F (220°C) and prepare a muffin pan.
- Mix coconut oil, coconut sugar, and vegan yogurt in a bowl for about 3 minutes.
- In another bowl, combine gluten free flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ground ginger, and ground cloves.
- Add the egg replacer and vanilla to the coconut oil mixture and mix for another 30 seconds.
- Gradually add the flour mixture and almond milk to the bowl, alternating until combined.
- Fold in raisins, shredded carrot, coconut flakes, and walnuts, reserving some for topping.
- Pour batter into muffin holes, filling each about ⅓ full.
- Bake for 5 minutes, then reduce temperature to 350°F and bake for another 12 minutes.
- Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.
- For the glaze, whisk almond milk and powdered sugar until smooth, then pour over cooled muffins.
Nutrition Facts (estimated)
Servings
12 servings
Calories
237
Total fat
10g
Total carbohydrates
37g
Total protein
3g
Sodium
369mg
Cholesterol
0mg
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