Name: Vegan Mini Carrot Cake Muffins
Yield: 4 servings
Ingredients: 3/4 teaspoon baking powder; 1/4 cup unsweetened applesauce; 3/8 cup sugar; 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/8 cup grapeseed oil; 1 tablespoon honey; 1 cup carrot (graded); 1/2 cup water (or crushed pineapple including juice)

Servings: 4 persons

3/4 teaspoon baking powder
1/4 cup unsweetened applesauce
3/8 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 cup grapeseed oil
1 tablespoon honey
1 cup carrot (graded)
1/2 cup water (or crushed pineapple including juice)

1
In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
2
In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
3
Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
4
Mix well.
5
Add nuts, raisins, or dried cranberries if preferred.
6
Scoop mixture into cupcake liners.
7
Bake at 325u00b0F for 30 minutes or until toothpick comes out clean.
8
Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Vegan Mini Carrot Cake Muffins

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