Matthew's Healthy Low Fat Vegan Carrot Spice Muffins

Submitted by Peaks-In-Parsons

"Healthy Low Fat Vegan Carrot Spice Muffins. VERY Good, and VERY Healthy!!!"

 

• Ready In: 20mins
• Ingredients: 15
• Yields: 12 muffins
• Serves: 12

ingredients

• 414.03 ml whole wheat graham flour
• 59.14 ml sugar
• 14.79 ml ground flax seeds
• 4.92 ml baking powder
• 4.92 ml baking soda
• 4.92 ml ground cinnamon
• 3.69 ml ginger
• 1.23 ml pumpkin spice
• 2.46 ml salt
• 157.80 ml unsweetened applesauce
• 118.29 ml vanilla soymilk
• 59.14 ml water
• 4.92 ml vanilla
• 236.59 ml shredded carrot
• 118.29 ml raisins

directions

1. Mix dry ingredients in a large bowl, add the liquid ingredients and stir just long enough to combine. Add the carrots and raisins and stir to combine.
2. Preheat oven to 400 degrees. Spray muffin pans with non-stick spray. Spoon the batter into the muffin cups. Bake for 15 to 20 minutes, until toothpick comes out clean.

Reviews

[Christine G.]

Too lazy to grate carrots, so I used coleslaw premade mix (plain, without the sauce) instead. Too cheap and lazy to buy vanilla almond milk, so used regular almond milk with 1/2 cup of sugar. Came out great! :-)

 

[yogiclarebear]

Very flavorful. I made these for my yoga class and they were very well liked. A few modifications I made: almond milk instead of soymilk and water, golden raisins, and stevia herb instead of sugar. I found my muffins quite dense, so be careful not to overmix the batter as I did.

 

[Outta Here]

These are very moist for being almost fat-free. Lots of spicy flavor also. And not too sweet. I added dried cranberries instead of raisins. Made for Spring 2009 PAC.