Vegan Carrot Cake Muffins

Ingredients

• 1 cup almond milk
• 1.5 teaspoons apple cider vinegar
• 1.75 cups whole wheat flour
• 0.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1.5 cups grated carrots
• 0.75 cups chopped pineapple , drained
• 0.75 cups raisins
• 0.75 cups chopped walnuts
• 0.75 cups white sugar
• 2 tablespoons white sugar
• 0.5 cups olive oil
• 2 tablespoons molasses
• 1.5 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoons ground cardamom

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.

2. 2

   Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.

3. 3

   Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.

4. 4

   Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.

5. 5

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.