Vegan Mini Carrot Muffins (Dairy, Egg, and Refined Sugar Free)
makes 24 mini muffins
1 1/2 cups whole wheat flour
1/2 cup maple syrup
1/4 cup raisins
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsweetened applesauce
1 banana, mashed
1 cup shredded carrots
Preheat oven to 350°F and prepare your muffin tin with either spray or muffin liners. In a large bowl whisk together all of the wet ingredients. Stir in the remaining ingredients, except for the carrots and raisins. Once the wet and dry ingredients are well mixed, gently fold in the raisins and carrots. If you’d like, you can top with a few oats. Fill each muffin cup half way, and bake for about 20 minutes, until cooked through and slightly browned.
