VEGAN CARROT CAKE MUFFINS

Vegan Carrot Cake Muffins image

Sweet carrot muffins.

Provided by Jamz

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 55m

Yield 8

Number Of Ingredients 19

Ingredients

1 cup almond milk
1 ½ teaspoons apple cider vinegar
1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups grated carrots
¾ cup chopped pineapple, drained
¾ cup raisins
¾ cup chopped walnuts
¾ cup white sugar
2 tablespoons white sugar
½ cup olive oil
2 tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground cardamom

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 485.3 calories, Carbohydrate 70.5 g, Fat 21.8 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 2.7 g, Sodium 548.9 mg, Sugar 38.7 g