Vegan Carrot Walnut Muffins
These healthy low-fat muffins make great snacks. Enjoy them with or without nuts. I make muffins on Sunday afternoons for weekday snacks. They will keep in a container for 3-4 days or freeze for 3-4 weeks.
Equipment
- 1 12 cup muffin tin
- 12 small muffin liners
- 1 Large Bowl
- 1 measuring cup
- 1 Measuring Spoons
- 1 spatula
Ingredients
- 1 cup plant-based milk Nutrition facts is with unsweetened almond milk.
- 1 tsp apple cider vinegar
- 2 tsp flax seeds
- 2 cups whole wheat flour
- 1 cup natural sugar or light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 tbsp canola or sunflower oil
- 4 tbsp unsweetened applesauce
- 2 tsp vanilla
- 1/4 cup chopped walnuts optional
- 2 cups shredded carrots
Instructions
- Preheat oven to 400 degrees and place muffin liners in tray
- In a large measuring cup, add plant-based milk and apple cider vinegar. Let stand for a few minutes.
- In a large bowl, add dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add oil, applesauce, vanilla extract into plant-based milk and whisk.
- Add the wet mixture to the dry and stir until just mixed. Do not overmix.
- Add walnuts if using.
- Stir in carrots until just combined. This will be quite thick.
- Place in the muffin tray.
- Bake for 25-30 minutes or until done.
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