Vegan Carrot Cake Muffins recipe
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Ingredients
- 1 cup almond milk 1 ½ teaspoons apple cider vinegar 1 ¾ cups whole wheat flour ½ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ cups grated carrots ¾ cup chopped pineapple, drained ¾ cup raisins ¾ cup chopped walnuts ¾ cup white sugar 2 tablespoons white sugar ½ cup olive oil 2 tablespoons molasses 1 ½ teaspoons vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon salt ½ teaspoon ground cardamom
Nutrition Info
- 485.3 caloriescarbohydrate: 70.5 gcholesterol: : -fat: 21.8 gfiber: 5.8 gprotein: 7 gsaturatedFat: 2.7 gservingSize: -sodium: 548.9 mgsugar: 38.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Carrot Cake Muffins
Directions
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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.