3 years ago

Carrot Cake Muffins
[Vegan]

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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12 mini muffins

They are so fluffy and moist, tons of carrot cake flavor, and are hard to keep your hands off of!

3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 flax egg
1/2 cup sugar
1/2 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/4 cup almond milk
1/2 cup each of grated carrot, shredded coconut (sweetened or not), chopped walnuts, rough chopped raisins

Whisk together. Add teaspoon by teaspoon of water if needed to make a paste. Set aside

Pre-heat oven to 350°F
Combine dry ingredients in a bowl and set aside.
Beat sugar and coconut oil together until combined. Beat in egg, almond milk, and vanilla extract until smooth. Add in all dry ingredients at once and mix until just combined.
Stir/fold in carrot, coconut, walnuts, and raisins
Grease a mini muffin tin and drop by the tablespoon into the tin. Bake for 12-14 minutes until done.
Let muffins rest for 5 minutes before removing to a cooling rack with tin foil below it. Using a pastry brush (or spoon), cover each muffin with maple glaze. Let sit until glaze is hard.

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