Saturday, September 11, 2010

Vegan Carrot Spice Muffins

Yum! I baked this delicious treat today for a going-away potluck for one of the receptionists at my yoga studio, who sadly (albeit excitingly) going to school in the UK in a few weeks.

I slightly modified this recipe from the Fat Free Vegan cooking blog. Definitely going to be checking it from now on for new recipes!

Dry ingredients:
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
1/4 cup natural sugar (i used sucanat)
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt

Wet ingredients:
1/3 cup real maple syrup
1/3 cup unsweetened apple sauce
1/2 cup almond (or other) plant milk
1/4 cup water
1 teaspoon vanilla

1 1/2 cup shredded carrots (about 3)
1/4 cup golden raisins

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)

Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.

Spoon the batter into the muffin cups–it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.

They are so delicious. I used a bit too much cloves, so that is a bit overpowering but they are great- not too sweet, and so yummy fresh out of the oven!

article and personal photos copyright of Callah at