Monday, April 15, 2013

Bunny Trail Muffins

These muffins are incredibly moist and delicious.  I made them to put in my husband's lunches.  They would also make a great snack or dessert. 

Vegan Carrot Raisin Muffins (makes about 16)

2 cups shredded carrots 
1 cup milk alternative (soy, almond, coconut, etc.)
3/4 cup canola oil
1 1/2 tsp lemon juice or vinegar
1 tsp vanilla
1 cup packed brown sugar
1 1/2 cups whole wheat flour
1 cup rolled oats
1 tbsp ground flaxseeds
1 tbsp chia seeds
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup raisins

- Preheat your oven to 350 degrees

- Place the milk in a mixing bowl and add lemon juice

- While the milk sits, shred carrots

- Add carrots, oil, sugar, and vanilla to the bowl and mix well

- Add remaining ingredients and mix well

- Spoon batter into sprayed muffin tins, filling almost to the top

- Bake for 25 minutes and enjoy!

For a healthier spin, substitute part or all of the oil with applesauce.

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