Low Sodium Vegan Carrot Cake Muffins

Total time47 min

Prep time20 min

Cook time22 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
6 tbsp water

For the muffins

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup packed light brown sugar
½ cup neutral oil (such as canola oil or sunflower oil)
2 tbsp maple syrup
½ cup plant-based milk
1 tsp apple cider vinegar
1 tsp vanilla extract
2 cups finely grated carrot (about 3 medium carrots)
½ cup raisins (optional)
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!