Ingredients:
Dry
1 cup whole wheat flour
1 cup white unbleached flour
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp powdered ginger
1/2 cup sugar, unrefined
1 Tsp ground flax seed
Wet
1/4 cup vegetable oil, canola or grape seed
1 cup soy or almond milk
1 tsp vanilla
1 cup carrot, shredded
Directions:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine all the dry ingredients except the shredded carrot.
3.In another mixing bowl add the wet ingredients and mix well by hand or with an electric mixer. Add the dry ingredients to the wet and mix well. Fold the grated carrot into the batter and mix lightly.
4. Grease muffin tins or insert paper liners into the muffin cups.
5. Spoon the
batter into the cups and fill 3/4 full.
6. Bake for 20 minutes, the tops of the muffins should be golden brown.
Let them cool for 10 minutes and enjoy these delicious vegan carrot muffins!
By Elisa Shine
Published: May 5, 2010
