Vegan Carrot Spice Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry ingredients: 1 cup plain flour 3/4 cup wholemeal flour 1/4 cup sugar 3 tsp ground flax seed 1 tsp baking powder 3/4 tsp baking soda 1 tsp cinnamon 1 tsp ground ginger 1/8 tsp ground cloves 1/4 tsp saltWet + Mix-ins: 1/3 cup maple-flavoured syrup (112g) 1 (120g) tin apple puree (baby food) 1 (165mL) can of coconut milk (not lite, I used one that was 18%fat), well shaken to ensure fat is not in a lump 1 tsp apple cider vinegar 1.5 tsp vanilla extract 1.5 cups grated carrots (2 large carrots) 1/2 cup sultanas (about 75g), soaked in water and drained 1/3 cup chopped walnuts
1. Preheat oven to 200 celcius and grease a muffin tin or line with liners.
2. Combine the dry ingredients in a large bowl, stir well. Put the wet ingredients (except carrots, sultanas, walnuts) into a jug or small bowl and mix well to combine.
3. Add wet ingredients to the dry ingredients - stir until just combined but do not overmix. Mixture will be quite thick. Add a little water if mixture is too thick to combine!
4. Fold in the carrots, raisins, and walnuts. Fill the muffin tin, pretty much all the way up the cups.
5. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes (or until you can't resist them any more) before removing from the tin.
Serving Size: Makes 12 muffins using a half-cup tin
2. Combine the dry ingredients in a large bowl, stir well. Put the wet ingredients (except carrots, sultanas, walnuts) into a jug or small bowl and mix well to combine.
3. Add wet ingredients to the dry ingredients - stir until just combined but do not overmix. Mixture will be quite thick. Add a little water if mixture is too thick to combine!
4. Fold in the carrots, raisins, and walnuts. Fill the muffin tin, pretty much all the way up the cups.
5. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes (or until you can't resist them any more) before removing from the tin.
Serving Size: Makes 12 muffins using a half-cup tin
Nutritional Info Amount Per Serving
- Calories: 189.1
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 182.1 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
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