Vegan Carrot Muffins

I made these vegan muffins recently because my hens have stopped laying and I was too lazy to get eggs at the store. They turned out so well, Genevieve wanted the recipe, so here it is !

They are a delightful addition to breakfast or afternoon tea.

Vegan Carrot Muffins

 

Ingredients

1 cup oat milk

1/3 cup avocado oil

2 tsp. vanilla extract

1 tsp apple cider vinegar

1 ½ cup all purpose flour

3/8 cup nut flour ( almond, or other mix)*

½ cup brown sugar

2 tsp cinnamon

1 tsp ground ginger

½ tsp cardamon ( or 1/4 tsp of cloves)

2 tsp baking powder

½ tsp baking soda

1 tsp salt

1 cup grated carrots

½ cup chopped walnuts

½ cup raisins

* If you don’t have or want to use the nut flour just use all regular flour or some whole wheat pastry flour in it’s place.

 

1)    Preheat oven to 350 F and line the muffin tin with papers, or grease them or use silicon baking cups.

2)    Stir together the milk, oil, vanilla and vinegar in a small bowl

3)    In a large mixing bowl stir together the flours, spices, salt, baking power and soda.

4)    Pour the liquids in the dry stuff and mix gently until combined.

5)    Fold in the carrots, walnuts and raisins.

6)    Divide batter into the muffin tins.

7)    Bake for 22-25 minutes or until the top springs back when touched gently.

8)    Allow to cool before removing from the tins.