Healthy Vegan Carrot Cake Muffins
Ingredients
- 1/2 cup raisins
- 2 large carrots
- 1 3/4 cups gluten free rolled oats or 1 1/2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup coconut sugar
- Pinch sea salt
- 1 cup nondairy milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup walnuts or pecans, optional
Preparation
Put your raisins in a bowl and cover with warm water. Set aside to soak.
Preheat your oven to 400 degrees. Line muffin tins with parchment liners.
Grate carrots into a large bowl.
Add gluten free oats to a food processor and process until a fine flour forms.
Add baking powder, baking soda, spices and coconut sugar to the food processor and pulse to combine.
Add the flour blend to the grated carrots in the large bowl.
Drain the raisins and add to the bowl.
Stir gently.
Make a well in the middle of the bowl and add the milk, melted oil and vanilla and stir until just combined.
Divide batter between 9 or 12 muffin tins depending on size.
Bake at 400 degrees for 15-25 minutes or until a toothpick inserted comes out clean
