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Reprinted with permission from the author, Kristin Burke.
Vegan Carrot Muffins
Yield: approximately 2 dozen muffins
Ingredients
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Directions
Preheat oven to 325 degrees.
In a small bowl, mix baking powder and applesauce into a foamy mixture, set aside.
In a large bowl, mix flour, flaxseed meal, sugar, baking soda, cinnamon, allspice, and salt. Add oil, vanilla, carrots, pineapple and applesauce mixture. If mixture feels too dry, add 1 – 2 T. of the reserved pineapple juice. Mix well. Batter should be lumpy and thick.
Spoon batter into two paper-lined muffin pans. Bake for 30 minutes or until toothpick comes out clean.
Nutritional Information
Calories: 118, GL: 14, good source of Vitamin A