carrot cake muffins

INGREDIENTS

  • 2 1/4 cup flour ( All purpose or GF works great)
  • 1 cup Unsweetened almond milk
  • 1 cup shredded or grated carrots
  • 2 flax/chia eggs OR substitute 4 tbsp plant based plain yogurt
  • 1/4 cup veg butter
  • 1/2 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 3 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract

DIRECTIONS

  1. Preheat oven to 350 F.
  2. Line muffin pan with muffin cups, cooking spray, vegan butter OR do what I do when desperate cut parchment paper into squares and make your own muffin cups- it worked like a charm!
  3. Mix all wet ingredients together in a bowl.
  4. In a separate bowl mix dry- Combine dry and wet, mix until even.
  5. Spoon ingredients into muffin pan ( be careful to not overfill).
  6. Bake for 25 mins- check with toothpick when done.
  7. Serve alone for breakfast OR add vanilla dairy free ice cream for a sweeter treat and drizzle with carrot shavings!

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