Barley Free Vegan Carrot Cake Muffins

Total time47 min

Prep time20 min

Cook time22 min

4.7

(3)

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Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
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
¾ cup packed light brown sugar
½ cup neutral oil (such as canola 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.

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