Mini Vegan Carrot Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
-2/3 cup of flour (I used half and half whole and white spelt flour)-3/4 tsp cinnamon-3/4 tsp baking soda-2/3 tsp baking powder-1/4 tsp salt-1 1/2 tbs ground flax mixed with equal parts water = 1 1/2 eggs-1/2 cup organic cane sugar-1/2 cup sugar free applesauce- 1/2 tsp vanilla extract-1 cup grated carrots
-Preheat oven to 350F, and grease 24 mini cupcake pans
-Sift together flour, cinnamon, baking soda, baking powder and salt
-In a seperate bowl beat flax and water mixture with sugar until smooth
-Stir applesauce, vanilla and carrots into wet mixture
-Fold in dry mix and pour into muffin pans
-Bake 15-20 minutes or until a toothpick inserted comes out clean.
Serving Size: Makes 24 mini cupcakes
-Sift together flour, cinnamon, baking soda, baking powder and salt
-In a seperate bowl beat flax and water mixture with sugar until smooth
-Stir applesauce, vanilla and carrots into wet mixture
-Fold in dry mix and pour into muffin pans
-Bake 15-20 minutes or until a toothpick inserted comes out clean.
Serving Size: Makes 24 mini cupcakes
Nutritional Info Amount Per Serving
- Calories: 32.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 82.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.6 g
- Protein: 0.5 g
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