Vegan Oatmeal Carrot Muffins
Healthy and Delicious! Makes 12 muffins.
Preheat oven to 375F
You will need:
1 1/3 cups unbleached flour
1 cup quick oats
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup packed brown sugar
Mix these dry ingredients in a large bowl.
Add 3/4 cup shredded carrots ( 1 large carrot)
1/2 cup dried currents ( soak them in warm water for about 20 minutes to plump them up a little) - you can also use raisins, dates, prunes, figs etc)
Stir the carrots and currents into the flour mixture.
In a small bowl combine:
1/2 cup almond milk - or soy, oat, cashew milk …….
1 egg replacer (1 tsp egg replacer mixed with 2 tbsps water)
1/3 cup melted vegan margarine
1 tsp vanilla extract
Mix together all the liquids and stir into the dry ingredients, gently, until well mixed.
Fill 12 muffins cups 3/4 of the way. I used paper liners for the muffins tin. You can butter or oil the tins, then sprinkle with flour.
Bake at 375 F for 20 minutes or until toothpick comes out clean.
Let tray cool on cooling rack. Remove muffins from tins after 10 to 15 minutes and continue cooling on rack.
