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.
