Carrot Cake Muffins

2 T. ground flaxseed
5 T. water
3/4 c. almond milk or other nondairy milk
3/4 c. unsweetened applesauce
1/2 c. maple syrup
1 t. vanilla extract
1-1/2 c. whole wheat flour
1/2 c. rolled oats
1 t. baking soda
1-1/2 t. baking powder
Pinch of sea salt
1 t. ground cinnamon
1/4 t. ground ginger
1 c. grated carrot
Vegetable oil spray or muffin liners

Preheat the oven to 350 degrees.

Place the ground flaxseed in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes. Add the almond milk, applesauce, maple syrup, and vanilla to the flaxseed mixture; mix well.

In a large bowl, combine the flour, oats, baking soda, baking powder, salt, cinnamon, and ginger. Mix well. Pour the flaxseed mixture into the large bowl with the flour. Mix until incorporated. Add the grated carrot and mix in.

Lightly spray a muffin tin with vegetable oil spray or use muffin liners. Evenly divide the batter into the muffin tin by filling up to 3/4 capacity. (An ice cream scoop works well for this.)

Bake for 25 minutes or until a toothpick inserted into a muffin comes out clean.

Makes 12 servings.

Adapted from The Vegan Starter Kit, p. 110.