Carrot Cake Chocolate Chip Vegan Muffins
Ingredients
Wet
- 1 cup grated carrot (about 1.5 medium carrots)
- 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut sugar
- 1/3 cup almond butter
- 1 teaspoon vanilla extract
Dry
- 1 cup almond flour
- 1/4 cup quick cooking oats
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- vegan chocolate chips
Preparation
Prepare the flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons water and let them set for a few minutes until gelled.
Once the flax egg has set, mix the wet ingredients together in a medium bowl. Use a medium-sized grater for the carrot and press out excess liquid before adding to the bowl.
Combine the dry ingredients in a separate bowl, excluding the chocolate chips.
Stir the dry ingredients into the wet ingredients to create the batter.
Add the batter to a muffin tray and top with extra shredded carrots and chocolate chips.
Bake for 27-30 minutes at 350°F. Allow to cool and enjoy.