Ingredients
Units
Scale
- 2 cups Gluten free flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Ginger
- 2 Tbsp Vegan egg replacer
- 1 tsp Vanilla extract
- 1/2 cup Olive oil or melted coconut oil
- 1/2 cup Maple syrup
- 1/2 cup Plant based milk (Oat, soy, hemp, almond, etc.)
- 1 cup Applesauce
- 3/4 cup Shredded and chopped carrots
Instructions
- Preheat oven to 350° F
- In your first bowl pour in your gluten free flour, baking soda, salt, cinnamon, and ginger.
Whisk all the dry ingredients together until combined. - In a separate bowl, add in vegan egg replacer, olive oil (or melted coconut oil), plant based milk, and maple syrup.
Whisk together. - Pour your wet ingredients into your dry ingredients and stir together until incorporated.
- Stir in applesauce and shredded/chopped carrots and stir once more until all ingredients are evenly distributed.
- Lightly spray your muffin win with cooking oil or line with liners.
Scoop in muffin batter in each tin until about 3/4 full. - Bake for 18-20 minutes or until tops are golden.
Allow to cool and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack