Vegan Carrot Cake Muffins
Description
Carrot cake muffins made with almond milk, carrots, pineapple, and walnuts are a tasty vegan treat that everyone will like.
Ingredients
•
1 cup almond milk
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1 1/2 teaspoons apple cider vinegar
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1 3/4 cups whole wheat flour
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 1/2 cups grated carrots
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3/4 cup chopped pineapple, drained
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3/4 cup raisins
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3/4 cup chopped walnuts
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3/4 cup white sugar
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2 tablespoons white sugar
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1/2 cup olive oil
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2 tablespoons molasses
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1 1/2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon salt
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1/2 teaspoon ground cardamom
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.