Low Iodine Vegan Carrot Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.9(22)
About FigFig 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
- 6 tbsp water
For the batter
- 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
- ¼ tsp salt
- ¾ cup packed light brown sugar
- ½ cup coconut oil, melted and cooled
- ½ cup plant-based milk
- 1 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup raisins (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!