vegan carrot cake muffins

Ingredients

• Servings: 8
• 1 cup almond milk
• 1 1/2 teaspoons apple vinegar
• 1 3/4 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups grated carrots
• 3/4 cup chopped pineapple, drained
• 3/4 cup raisins
• 3/4 cup chopped walnuts
• 3/4 cup white sugar
• 2 tablespoons white sugar
• 1/2 cup olive oil
• 2 tablespoons molasses
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.