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!