Carrot Cake Muffins (Vegan)

Name: Carrot Cake Muffins (Vegan) Recipe
Yield: 12
Ingredients: 1.5 cups ww pastry flour; 2 tsp baking soda; 1 tsp ginger; 1 T cinnamon; 1/3 cup raisins; 1/4 cup dates; 1 cup carrots shredded; 1/2 cup coconut shredded unsweetened; 1/2 cup walnuts chopped; 3/4 cup applesauce; 1/2 cup pineapple chopped; 1/3 cup pineapple juice (from fresh pineapple); 1/4 cup flax meal; 2 T agave nectar; 1 tsp vanilla extract; 1/2 tsp almond extract

Number of Servings: 12

Ingredients

1.5 cups ww pastry flour2 tsp baking soda1 tsp ginger1 T cinnamon1/3 cup raisins1/4 cup dates1 cup carrots, shredded 1/2 cup coconut, shredded, unsweetened1/2 cup walnuts, chopped3/4 cup applesauce 1/2 cup pineapple, chopped1/3 cup pineapple juice (from fresh pineapple)1/4 cup flax meal2 T agave nectar1 tsp vanilla extract1/2 tsp almond extract

Directions

Mix dry ingredients. Mix wet ingredients. Combine wet and dry. Bake for 18-20 minutes at 350F, or until toothpick comes out clean.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SEWXCHIC.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 178.2
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 217.5 mg
Total Carbs: 27.8 g
Dietary Fiber: 4.8 g
Protein: 3.4 g

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