Vegan Carrot Ginger Muffins Recipes

VEGAN CARROT GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients.
• Add wet ingredients.
• Stir until combined.
• Bake for 12-15 minutes.

CARROT GINGER MUFFINS

Steps:

• Preheat oven to 350° F (177° C).
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
• In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
• In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
• Slowly add the dry mixture to the wet mixture and stir until combined.
• Fold in the carrots and raisins until well incorporated.
• Divide batter into the 12 muffin cups.
• Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

FAT-FREE VEGAN CARROT GINGER MUFFINS

Steps:

• Combine dry ingredients in a large bowl.
• Create a well in the center of the dry ingredients and add carrot, milk/soymilk and half of the orange juice. Mix well. If the batter is too dry, add the rest of the orange juice, until it has a smooth consistency.
• Add sweetener, ginger, cinnamon, cardamom or any other spices you desire, to taste.
• Grease a muffin tin with canola oil spray and pour batter in each cup (fill to the top.) Bake for 15 minutes at 350°F, or until muffins have risen and begin to brown.
• ENJOY--they are best right out of the oven.
• For VEGAN do not use dairy milk but use the soy and do not add honey. Also if making for other Vegetarians make sure they consume honey before using.