Vegan Apple Carrot Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up. Ingredients:
1 cup brown sugar |
1/2 cup white sugar |
2 1/2 cups all-purpose flour |
4 teaspoons baking soda |
1 teaspoon baking powder |
4 teaspoons ground cinnamon |
2 teaspoons salt |
2 cups finely grated carrots |
2 large apples - peeled, cored and shredded |
6 teaspoons egg replacer (dry) |
1 1/4 cups applesauce |
1/4 cup vegetable oil |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
3. In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.
4. Spoon batter into prepared pans.
5. Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.
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