Vegan Carrot Cake Muffins
Vegan Carrot Cake Muffins
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These vegan carrot cake muffins are soft and delicious, studded with shredded carrots and pecans. They’re a great breakfast for busy mornings!
These vegan carrot cake muffins are soft and delicious, studded with shredded carrots and pecans. They’re a great breakfast for busy mornings!
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You'll need: Chia seeds Flour | Vanilla Baking powder Salt | Cinnamon Ginger | Pecans Carrots | Coconut oil Almond milk | Sugar
You'll need: Chia seeds Flour | Vanilla Baking powder Salt | Cinnamon Ginger | Pecans Carrots | Coconut oil Almond milk | Sugar
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To make one chia egg, you add 1 tablespoon of chia seeds to 2 ½ tablespoons of water.
To make one chia egg, you add 1 tablespoon of chia seeds to 2 ½ tablespoons of water.
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Add the all-purpose flour, sugar, baking powder, salt, cinnamon, ground ginger, and nutmeg to a large bowl.
Add the all-purpose flour, sugar, baking powder, salt, cinnamon, ground ginger, and nutmeg to a large bowl.
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In a separate bowl, combine the melted coconut oil, almond milk, chia seed mixture, vanilla, and shredded carrots.
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. Stir until just combined. Do not over mix. The batter will be VERY thick.
Add the wet ingredients to the dry ingredients. Stir until just combined. Do not over mix. The batter will be VERY thick.
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Divide into a muffin pan and bake for 16-20 minutes
Divide into a muffin pan and bake for 16-20 minutes
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Get the full recipe at iheartvegetables.com
Get the full recipe at iheartvegetables.com
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