Vegan Carrot Cake Muffins

Submitted by Mrs.Muffins

"These muffins are so yummy, you'll forget they're loaded with so vitamins and fiber. You could give them an extra boost with a couple tablespoons of ground flax seed if you want, too! Yum."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 12

ingredients

• Dry

• 354.88 ml whole wheat flour
• 118.29 ml brown sugar
• 59.14 ml raisins
• 9.85 ml cinnamon
• 4.92 ml baking powder
• 4.92 ml baking soda
• 2.46 ml nutmeg
• 1.23 ml salt

• Wet

• 354.88 ml unsweetened applesauce
• 236.59 ml shredded carrot (about 1 large carrot or 16 baby carrots worth)

directions

1. Preheat oven to 350.
2. In a medium bowl, combine the dry ingredients. In another medium bowl, combine the wet. Then combine the wet and dry ingredients and stir until everything is moist.
3. Spoon the mixture into a lightly greased muffin pan.
4. Bake 25 minutes or until a toothpick comes out clean.
5. Enjoy!