Vegan Oatmeal Carrot Muffins

 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.