Whole Wheat Carrot Muffins (Vegan)

1. Preheat the Oven
   Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners or lightly grease.
2. Make the Flax Mixture
   In a small bowl, combine 240 ml (1 cup) non-dairy milk, 3 ml (¾ tsp) apple cider vinegar, and 4 g (1½ tsp) ground flaxseed. Stir and let sit for 5 minutes until slightly thickened.
3. Mix the Dry Ingredients
   In a large bowl, whisk together 240 g (2 cups) whole-wheat flour, 4 g (1 tsp) baking powder, 3 g (½ tsp) baking soda, 3 g (½ tsp) salt, 4 g (1½ tsp) ground cinnamon, and 0.5 g (¼ tsp) ground nutmeg.
4. Mix the Wet Ingredients
   Add 90 ml (6 tbsp) avocado oil, 30 g (2 tbsp) applesauce, 10 ml (2 tsp) vanilla extract, and 240 ml (1 cup) maple syrup to the flax mixture and stir to combine.
5. Combine
   Pour the wet into the dry and fold gently until just combined. Fold in 220 g (2 cups) shredded carrot.
6. Fill and Bake
   Divide batter evenly among muffin cups, filling each ¾ full. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
7. Cool
   Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes:

• Rainbow carrots add a pop of color but any variety works. For a smoother texture throughout, try finely shredding them instead.