Vegan Mini Carrot Cake Muffins Recipes

Steps:

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

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
• Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
• Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
• Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.