Vegetarian

Vegan spiced carrot muffins takes 15 minutes to prepare.

Vegan spiced carrot muffins takes 18 minutes to cook.

Vegan spiced carrot muffins makes 12 servings.

The ingredients for Vegan spiced carrot muffins are:

2 tablespoons ground flaxseed
1/3 cup water
2 cups all-purpose flour
1 cup rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup coconut oil
2 cups grated carrots (about 3 medium carrots)
1 cup unsweetened almond milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract

I substituted 1 cup coconut milk & 1/2 vegetable oil & 1/2 cup brown sugar. Calculated recipe with the substitutes.


Read more at http://ohmyveggies.com/vegan-spiced-carrot-muffins/#slJXu73X4BrVpLCr.99http://ohmyveggies.com/vegan-spiced-carrot-muffins/

Here is how you make Vegan spiced carrot muffins:

PrintVegan Spiced Carrot MuffinsPrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 12 muffinsServing Size: 1 muffinThe perfect way to enjoy veggies for breakfast. Cinnamon, nutmeg, and ginger complement the carrot in these hearty, satisfying vegan muffins. Adapted from Kitchen Treaty.Ingredients2 tablespoons ground flaxseed1/3 cup water2 cups all-purpose flour1 cup rolled oats + 2 tablespoons for topping2 teaspoons baking powder1/2 teaspoon salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 cup coconut oil2 cups grated carrots (about 3 medium carrots)1 cup unsweetened almond milk3/4 cup packed brown sugar2 teaspoons vanilla extractInstructionsPreheat oven to 375?F. Grease the cups of a 12-cup, standard-size muffin tin.In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.Divide the batter between muffin tins; just over 1/3 cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15-18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.Schema/Recipe SEO Data Markup by ZipList Recipe PluginRead more at http://ohmyveggies.com/vegan-spiced-carrot-muffins/#slJXu73X4BrVpLCr.99Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user EMMAYEE.

The nutritional information for Vegan spiced carrot muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 204.4

• Total Fat: 7.8 g
• Cholesterol: 0.0 mg
• Sodium: 195.9 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 1.8 g
• Protein: 1.4 g