These whole wheat muffins are packed with healthy ingredients like carrots, raisins and sunflower seeds. They make a hearty breakfast or snack. (egg-free, dairy-free, vegan recipe)
Vegan Carrot Raisin Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup finely shredded carrot
1/4 cup organic canola or safflower oil
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla
1/4 cup golden or dark raisins
1/4 cup shelled raw sunflower seeds
Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Spray paper baking cups lightly with cooking spray.)
In large bowl mix flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
Sir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, carrot, oil, applesauce and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in raisins and sunflower seeds. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins