Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins

Submitted by Kathy Parnay

These muffins make a wonderful snack. They are lightly sweet and taste even better the next day.

Ingredients:

  • 1 cup non-dairy milk
  • 1 1/2 tsp apple cider vinegar
  • 1/2 cup maple syrup
  • 1/2 cup grape seed oil
  • 2 Tbls molasses
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups grated carrot (about 4)
  • 3/4 cups chopped pineapple (drained if canned)
  • 2 1/4 cups spelt flour

Instructions:

  • Heat oven to 350 degrees.
  • Grease muffin tins with coconut oil.
  • In a mixer, mix first ten ingredients (through salt) until thoroughly combined.
  • Add carrots and pineapple and mix on low speed until combined.
  • Lastly, stir in spelt flour.
  • Pour the batter into the muffin pan making sure the dough is filled to the top.
  • Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

Store them in an airtight container in the fridge for up to a week. Enjoy!