carrot apple muffin vegan

I often have those mornings where I wake up with a hankering for a sweet, but healthy, breakfast treat to accompany my green smoothie! I love sneaking things like carrots and summer squash into sweet muffins! It’s a great way to add an extra serving of veggies to your diet!

" /> carrot apple muffin vegan I often have those mornings where I wake up with a hankering for a sweet, but healthy, breakfast treat to accompany my green smoothie! I love sneaking things like carrots and summer squash into sweet muffins! It’s a great way to add an extra serving of veggies to your diet!">
 
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Carrot-Apple Muffins

I often have those mornings where I wake up with a hankering for a sweet, but healthy, breakfast treat to accompany my green smoothie! I love sneaking things like carrots and summer squash into sweet muffins! It’s a great way to add an extra serving of veggies to your diet!

There have been plenty of carrots at the farmers’ market and in CSA shares this summer, so I was inspired to create these Vegan Carrot-Apple Muffins to satisfy the morning sweet tooth!These moist & delicious muffins make the perfect breakfast treat, or sweet snack with afternoon tea!

Carrot-Apple Muffins

This Recipe is :

Dairy FreeVegan

Ingredients

  • 1 cup brown sugar
  • 1/2 cup evaporated cane juice sugar
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole wheat pastry flour
  • 4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground Ceylon cinnamon
  • 2 teaspoons kosher salt
  • 2 cups finely grated organic carrots
  • 2 large organic apples – peeled, cored & shredded
  • 6 teaspoons egg replacer (dry)
  • 1 1/4 cups unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup raisins

Preparation

  1. Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
  2. In a large bowl combine the sugars, flours, baking soda, baking powder, cinnamon & salt. Stir in carrot & apple; mix well.
  3. In a small bowl whisk together egg substitute, applesauce & oil. Stir into dry ingredients. Fold in raisins
  4. Spoon batter into prepared pans.
  5. Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans.

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AUTHOR & RECIPE DETAILS


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Melissa Bechter was raised vegetarian & believes that the first step to a healthful life & planet is to adopt a plant-based diet. Her goal is live as consciously, healthfully & compassionately as possible. She spends her time practicing yoga, cooking & baking vegan foods & treats, hitting up the local markets for beautiful organic produce, dining out on unique veggie fare, & shopping for eco/veg friendly products to document on her blog,Vegenista. She lives in Southern California with her pug, Lucie Lu.


 

 

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