This is a great vegan carrot muffin. I adapted this recipe from Everyday Vegan. I am constantly amazed how great vegan muffins taste and the maple flavor (which I love) are very pronounced in these muffins. I keep them in a sealed container in the fridge for freshness and the maple flavor just gets better over time….
2 cups whole wheat pastry flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/8 tsp salt
1 8-oz can crushed pineapple–well drained
3/4 cup grated carrots
1/4 cup raisins
1/4 cup pure maple syrup
1 cup + 2 Tblsp vanilla or plain soy milk
1 tsp vanilla
2 Tablsp canola oil
1/4 cup chopped walnuts (I added this to the recipe but it is totally
Preheat oven to 375 F degrees. In large bowl combine all the dry ingredients. Mix well. Add carrots, pineapple, and raisins, and stir well.
In a seperate bowl, combine maple syrup, soy milk, and vanilla. Add to dry mixture and stir until mix is just combined. Spoon into a lined or lightly oiled muffin pan and bake for 19-23 minutes or until golden brown.
Makes 10-12 muffins… 156 calories per muffin!! not bad.