Eosinophilic Esophagitis Friendly Vegan Carrot Cake Muffins
Total time47 min
Prep time20 min
Cook time22 min
4.7(3)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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)
Can be omittedwalnuts
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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