Low Sodium Vegan Morning Glory Muffins

Total time50 min

Prep time20 min

Cook time25 min

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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)
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6 tbsp water

For the batter

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups grated carrot (about 3 medium carrots)
1 cup peeled and grated apple (about 1 large apple)
½ cup unsweetened shredded coconut
½ cup raisins
½ cup chopped walnuts
½ cup coconut oil, melted and cooled
½ cup unsweetened applesauce
¼ cup plant-based milk
2 tsp vanilla extract

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
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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