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vegan gluten free applesauce carrot muffins

Vegan and Gluten Free Carrot Applesauce Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Servings 12 muffins

Equipment

  • muffin tin

Ingredients
  

  • 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.