Description
These vegan carrot cake muffins are soft and delicious, studded with shredded carrots and pecans. They’re a great breakfast for busy mornings!
Ingredients
- 1 chia egg (1 tablespoon chia seeds mixed with 2 1/2 tablespoons water)
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/3 cup chopped pecans
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- ½ cup grated carrots
Instructions
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Preheat oven to 400ºF.
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Line a 12-cup muffin pan with liners.
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In a small bowl, combine the chia seeds and water and set aside until thickened.
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Add the all-purpose flour, sugar, baking powder, salt, cinnamon, ground ginger, and nutmeg to a large bowl.
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Mix until combined.
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In a separate bowl, combine the melted coconut oil, almond milk, chia seed mixture, vanilla, and shredded carrots.
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Add the wet ingredients to the dry ingredients.
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Stir until just combined. Do not over mix. The batter will be VERY thick.
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Scoop ¼ cup batter into each muffin tin. It should make 12 muffins.
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Bake for 16-20 minutes or until the tops of the muffins have started to brown.