Carrot cake gets a bad rep sometimes as being boring or outdated, but I think its absolutely delicious. These carrot cake muffins are nice and filling, as well as better for you than a slice of actual carrot cake, and not lacking any flavour. Not vegan? Thats fine, feel free to swap the egg back in and use dairy milk.
Gypsy boots Trail |
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Prep Time
10 minutes |
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Cook Time
20 minutes |
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Total Time
30 minutes |
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Ingredients
- 1 flax egg
- 1 ½ cup whole wheat flour
- 1 cup shredded carrots, patted dry with a paper towel
- ½ cup honey, melted
- ½ cup apple sauce, unsweetened
- ½ cup almond milk
- ½ cup raisins, chopped
- ¼ almonds, chopped small or sliced
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Directions
- Preheat oven to 350’F and grease or line your muffin tin
- In a large bowl mix together flour, baking powder, cinnamon, and salt. Set aside
- In a medium bowl mix together the flax egg, shredded carrot, honey, apple sauce, almond milk, and vanilla
- Mix wet ingredients into dry ingredients, stirring just until combined
- Fold raisins and chopped almonds into batter and then spoon into muffin tin, this recipe makes 12 muffins
- Bake for 20 minutes and test with a toothpick
- Cool on a wire rack before serving
Notes
- Be aware that baking with honey often causes the item to brown more and sooner than baking with other sweeteners. This is not the muffin burning, simply a trait of the honey