Vegan Carrot Cake Cupcakes
Ingredients
- vegan carrot cake cupcakes:
- 1 cup oat flour
- 1 cup grated carrot
- 1/2 cup warm almond milk (or water)
- 3 tbs coconut sugar (optional)
- 2 tbs coconut oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Preparation
Preheat oven to 350°F in a large mixing bowl, whisk together the wet ingredients
Make sure your almond milk or water is warm so your coconut oil is not hard
Add in the dry ingredients and mix well but do not over mix
Gently fold in your grated carrots
Scoop the batter into lined silicone baking cups and bake for 25-30 minutes
