CARROT CAKE MUFFINS (VEGAN)
Yield: 12 muffins
Time: 45 minutes
1 cup whole wheat pastry flour
¾ cup oat flour
½ cup oats
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
¼ cup walnuts, raisins, or dried coconut flakes (optional)
¾ cup coconut sugar (or sub brown sugar)
1 ½ cup grated carrot
2 tbsp ground flax meal + 6 tbsp water
¾ cup pumpkin purée (or sub sweet potato purée)
1 tsp vanilla extract
1 cup plant milk (I used almond)
CASHEW DATE ICING (OPTIONAL)
¼ cup cashews, soaked in boiling water for about 2 hours
1-2 tsp maple syrup
1 tsp lemon juice
1 tsp apple cider vinegar
3 pitted medjool dates
2-3 tablespoons plant milk
Preheat oven to 350 degrees F and line a muffin tray with baking cups.
Begin by combining water and flax meal in a small bowl, then set aside to let gel.
In a medium bowl, combine and whisk all dry ingredients including whole wheat pastry flour, oat flour, oats, baking powder, cinnamon and salt.
Next, grate the carrots and then in another bowl combine with coconut sugar, pumpkin purée, vanilla extract, plant milk, and flax egg.
Combine the wet and dry ingredients, then fold in your choice of walnuts, raisins, or dried coconut flakes.
Scoop mixture into baking cups so that they are just over ¾ of the way full.
Place the tray in oven for about 25-30 minutes, until muffins are fully cooked. Let cool completely and then serve with your desired toppings!
Note: If you make the cashew date icing, combine all ingredients, except for the plant milk, into a blender or food processor (I prefer a food processor for a smaller number of cashews). Slowly incorporate plant milk 1 tsp at a time until you reach a desired consistency.