Popular Recipes Vegan Carrot Cake Muffins

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Vegan Carrot Cake Muffins

"Sweet carrot muffins."

Ingredients :

• 1 cup almond milk
• 1 1/2 teaspoons apple cider vinegar
• 1 3/4 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups grated carrots
• 3/4 cup chopped pineapple, drained
• 3/4 cup raisins
• 3/4 cup chopped walnuts
• 3/4 cup white sugar
• 2 tablespoons white sugar
• 1/2 cup olive oil
• 2 tablespoons molasses
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

• Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
• Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
• Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
• Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Notes :

• They can also be made into bread. Pour the batter into a lightly oiled 8x4-inch loaf pan and bake until an inserted toothpick comes out clean, about 1 hour.
• Soy milk or rice milk can be used in place of the almond milk.

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