recipe: Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins
  • Prep Time: 55 m
  • Calories: 485 kcal
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Ingredients

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
  2. Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
  3. Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
  4. Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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