Vegan Gluten-Free Carrot Muffins
These Vegan Gluten-Free Carrot Muffins are super moist, full of flavor, and loaded with nutrition. The perfect way to sneak veggies in your loved ones!
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C), spray muffin pan with Coconut Oil Cooking Spray (as needed).
step 2
To prepare your flax eggs, add Ground Flaxseed (2 Tbsp) to Water (1/3 cup), stir well, and let sit for 5 minutes.
step 3
Add Carrots (4) to the bowl of a food processor, pulse 10-15 seconds, or until carrots are chopped fine.
step 4
Add Gluten-Free Rolled Oats (1 1/2 cups), Chickpea Flour (1/3 cup), Medjool Dates (3/4 cup), Refined Coconut Oil (4 Tbsp), Apple Sauce (4 Tbsp), Pure Maple Syrup (4 Tbsp), flax eggs, Distilled White Vinegar (1 Tbsp), Baking Soda (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), and Salt (1 pinch). Process another 20 seconds or until all ingredients are well combined.
step 5
Divide batter among 12 muffins, top with Walnuts (to taste), Sun-Maid Raisins (to taste), and Vegan Chocolate Chips (to taste) and bake 17-18 minutes.
step 6
Allow to cool for 5 minutes, then remove and enjoy or store in an airtight container.
