You can eat these moist vegan carrot muffins for breakfast or as a snack. They are both healthy and tasty. Because they are made with whole wheat flour and oats, they are high in fiber. Maple syrup and applesauce make them naturally sweet.
Ingredients: 1 ½ cups whole wheat flour. ½ cup rolled oats. 1 tsp baking powder. ½ tsp baking soda. ½ tsp salt. 1 tsp ground cinnamon. ½ tsp ground nutmeg. ¼ tsp ground ginger. ¼ cup coconut oil, melted. ½ cup maple syrup. ½ cup unsweetened applesauce. 1 tsp vanilla extract. 1 ½ cups grated carrots. ½ cup raisins or chopped nuts optional.
Instructions: Warm the oven up to 175F 350C. Clean and grease a muffin tin, or use paper liners to line it. Mix the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl with a whisk. Melt the coconut oil and mix it with the maple syrup, applesauce, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Grate the carrots and add the raisins or nuts, if you’re using them. Fill up about three quarters of the way to the top of each muffin cup with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.
