Carrot-Apple Muffins [Vegan]

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I often have those mornings where I wake up with a hankering for a sweet, but healthy, breakfast treat to accompany my green smoothie! I love sneaking things like carrots and summer squash into sweet muffins! It’s a great way to add an extra serving of veggies to your diet!

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Ingredients You Need for Carrot-Apple Muffins [Vegan]

1 cup brown sugar

1/2 cup evaporated cane juice sugar

1 1/4 cups all-purpose flour

1 1/4 cups whole wheat pastry flour

4 teaspoons baking soda

1 teaspoon baking powder

4 teaspoons ground Ceylon cinnamon

2 teaspoons kosher salt

2 cups finely grated organic carrots

2 large organic apples – peeled, cored & shredded

6 teaspoons egg replacer (dry)

1 1/4 cups unsweetened applesauce

1/4 cup vegetable oil

1/4 cup raisins

How to Prepare Carrot-Apple Muffins [Vegan]

Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.

In a large bowl combine the sugars, flours, baking soda, baking powder, cinnamon & salt. Stir in carrot & apple; mix well.

In a small bowl whisk together egg substitute, applesauce & oil. Stir into dry ingredients. Fold in raisins

Spoon batter into prepared pans.

Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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