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Vegan Carrot Cake Muffins

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"Sweet carrot muffins."
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55 m servings 485 cals
Original recipe yields 8 servings (8 muffins)

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
  2. Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
  3. Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
  4. Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.


  • Cook's Notes:
  • They can also be made into bread. Pour the batter into a lightly oiled 8x4-inch loaf pan and bake until an inserted toothpick comes out clean, about 1 hour.
  • Soy milk or rice milk can be used in place of the almond milk.

Nutrition Facts

Per Serving: 485 calories; 21.8 g fat; 70.5 g carbohydrates; 7 g protein; 0 mg cholesterol; 549 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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