Sunday, November 27, 2011

Vegan Carrot Cake Muffins

They say breakfast is the most important part of your day. Why not start your day with these tasty little guys? It's really hard to eat just one, so make sure to share! If you decide to not share, don't worry I won't tell ;) These in particular were actually made for friends, Hope they enjoyed them!

Vegan Carrot Cake Muffins

Vegan buttermilk

1 C plain almond milk
1 1/2 TS apple cider vinegar


1 C flour
1 C whole wheat flour (Or you can use 2 C all purpose white flour, your choice)
1 TS baking soda
1 TS baking powder
4 large carrots, finely grated
1/2 C brown sugar, not packed
1/2 C coconut oil
2 TB pure maple syrup
2 TS pure vanilla extract
1/2 TS salt
2 TS ground cinnamon
1/2 TS ground ginger
You can also add raisins, nuts, etc. I don't like to, but again do what you like!


1 TB earth balance
1 TB brown sugar
1 TB flour
1 TB instant oats
1/2 TS ground cinnamon

Preheat oven to 350 degrees. Line a muffin tin with paper liners, or spray with nonstick cooking spray, set aside. To make the 'buttermilk' combine almond milk and vinegar in small bowl and set aside to curdle, about 5-10 minutes. In large bowl mix together the flours, baking powder, baking soda, salt, and cinnamon. In another bowl whisk together sugar, oil, and maple syrup. Whisk the milk mixture into the sugar mixture. Pour that into the dry mixture and combine thoroughly. Gently fold in the carrots. To make the topping, toss all the ingredients into a small bowl, and using a fork mix to combined, put about a teaspoon amount on top of batter. Bake 25-30 minutes, or until toothpick inserted in middle comes out clean.

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