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Friday, September 16, 2011

Vegan Carrot Cake Muffins!

These muffins are so moist and delicious, you will never know they are vegan! They hold together incredibly well. I make a bunch of batter and throw it in the fridge for a few days. When I want to make some fresh muffins in the morning, I just pop the batter in a muffin pan and voila! Because of the simplicity of this recipe, it's not hard to make some more batter!

(gluten free, vegan)
Serves 12 

  • 1 3/4 cups gluten free flour or 1 1/2 cups almond flour and 1/4 cup coconut flour
  • 1/4 cup maple syrup or honey (or more depending on how sweet you like it)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup shredded coconut
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 2 carrots, shredded
  • Mixture of 1/4 cup coconut oil, 1/2 cup apple sauce, and 1/2 cup canned coconut milk
  • 2 teaspoons vanilla extract

1. Mix dry ingredients in a mixing bowl. 
2. Mix wet including raisins and carrots and add coconut/apple mixture.
3. Add batter to a lined muffin pan sprayed with coconut oil.4. Bake at 350 for 15-20 minutes until  light golden brown.

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