Vegan Carrot Cake Muffins

Instructions

1. Step 1

   Heat the oven to 180°C. Line all 12 wells of the muffin tin with paper liners.

   Cookware: muffin tin, Paper muffin liners

2. Step 2

   Whisk the flour, cane sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in the large mixing bowl.

   Ingredients used: 8.0 gr Baking Powder, 2.5 gr Baking Soda, 150.0 gr Cane Sugar, 3.0 gr Fine Salt, 4.0 gr Ground Cinnamon, 1.0 gr Ground Ginger, 0.5 gr Ground Nutmeg, 240.0 gr Wheat Flour

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   Whisk the oat milk, canola oil, applesauce, vanilla extract, and apple cider vinegar in the medium mixing bowl until uniform.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 120.0 gr Applesauce, 60.0 ml Canola Oil, 120.0 ml Oat Milk, 5.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and fold just until only a few streaks of dry flour remain.

   Cookware: Large Mixing Bowl, spatula

5. Step 5

   Fold in the grated carrot and chopped walnuts until evenly distributed and no dry flour remains.

   Ingredients used: 220.0 gr Carrot, 85.0 gr Walnut

   Cookware: Large Mixing Bowl, spatula

6. Step 6

   Divide the batter evenly among the 12 lined muffin wells.

   Cookware: muffin tin

7. Step 7

   Bake at 180°C until the tops spring back lightly and a skewer inserted in the center comes out without wet batter, 20 to 24 minutes.

   Timer: 22 min (fixed)

   Cookware: muffin tin

8. Step 8

   Cool the muffins in the tin for 5 minutes, then transfer them to the wire rack and cool for at least 10 minutes before serving.

   Timer: 15 min (fixed)

   Cookware: muffin tin, wire rack