Moist Vegan Carrot Muffins
Ingredients
-
¾
cup
non-dairy milk
-
¾
teaspoon
apple cider vinegar
-
1 ½
teaspoons
ground flaxseed
-
2
cups
white whole wheat flour
-
1
cup
light brown sugar
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
1 ½
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
6
tablespoons
neutral-flavoured oil
-
2
tablespoons
applesauce
-
2
teaspoons
vanilla extract
-
1
teaspoon
orange zest
-
2
cups
shredded carrot
Instructions
- Preheat the oven to 400°F and grease a muffin tin.
- In a medium bowl, mix non-dairy milk, apple cider vinegar, and ground flaxseed, then let sit for 5 minutes.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet mixture with the oil, applesauce, vanilla, and orange zest, then add to the dry ingredients and stir until just combined.
- Fold in the shredded carrots, being careful not to over-mix.
- Divide the batter evenly among the muffin cups and bake for 23-25 minutes until golden and a toothpick comes out clean.
- Let cool before enjoying.
Nutrition Facts (estimated)
Servings
9
Calories
200
Total fat
7g
Total carbohydrates
34g
Total protein
3g
Sodium
180mg
Cholesterol
0mg
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