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Whole Wheat Carrot Muffins (vegan)
Muffins
Ingredients:
Wet Ingredients
- 240 ml (1 cup) non-dairy milk
- 3 ml (¾ tsp) apple cider vinegar
- 4 g (1½ tsp) ground flaxseed
- 90 ml (6 tbsp) neutral oil (refined coconut or sunflower — melt coconut oil before measuring)
- 30 g (2 tbsp) applesauce
- 10 ml (2 tsp) vanilla extract
- 80 g (¼ cup) maple syrup
Dry Ingredients
- 240 g (2 cups) whole-wheat flour
- 100 g (½ cup) light brown sugar, loosely packed
- 4 g (1 tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) fine sea salt
- 4 g (1½ tsp) ground cinnamon
- 0.5 g (¼ tsp) ground nutmeg
Add-ins
- 220 g (2 cups) shredded carrot, loosely packed (2–3 medium carrots)
Equipments:
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Grater
- Spatula
• Cook once Eat twice
Features:
• Cook once Eat twice
Nutrition:
Servings 1 Calories 185 Carbohydrates 27g Fat 7g Fiber 2.5g Protein 3g Monounsaturated 1g Polyunsaturated 0.5g Saturated 0.5g Trans 0g Vitamin A 215mcg Vitamin C 1mg Vitamin D 0mg Calcium 45mg Iron 1mg Potassium 150mg Cholesterol 0mg Sodium 160mg Sugar 12g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
Whole Wheat Carrot Muffins (vegan)
12 muffins
Prep 10 min
Bake 25 min
Ingredients:
Wet Ingredients
- 240 ml (1 cup) non-dairy milk
- 3 ml (¾ tsp) apple cider vinegar
- 4 g (1½ tsp) ground flaxseed
- 90 ml (6 tbsp) neutral oil (refined coconut or sunflower — melt coconut oil before measuring)
- 30 g (2 tbsp) applesauce
- 10 ml (2 tsp) vanilla extract
- 80 g (¼ cup) maple syrup
Dry Ingredients
- 240 g (2 cups) whole-wheat flour
- 100 g (½ cup) light brown sugar, loosely packed
- 4 g (1 tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) fine sea salt
- 4 g (1½ tsp) ground cinnamon
- 0.5 g (¼ tsp) ground nutmeg
Add-ins
- 220 g (2 cups) shredded carrot, loosely packed (2–3 medium carrots)
Features:
• Cook once Eat twice
Instructions:
