These are amazing and so easy! You can also turn them into not muffins and bake them in a pan. Ingredients: 1 C soy milk 1/4 C canola oil 1 tsp orange extract 1 tsp vanilla 1/3 C natural applesauce or vegan vanilla yogurt 1 C whole wheat flour 1 C unbleached flour 1/2 C cane juice crystals 1/4 C brown sugar 2 tsp baking powder 3/4 tsp salt 1/2 - 3/4 orange zested (opt) 1 1/2 C frozen cranberries Instructions: Preheat oven to 350 degrees. Spray 12 muffin tins with cooking spray Combine all wet ingredients in a medium mixing bowl. Mix together well. Combine all dry ingredients in a a large mixing bowl and stir. Pour wet ingredients into dry ingredients and stir until combined. Spoon into muffin tins. Bake 20-22 minutes, until a toothpick comes out clean. For not-muffins, you can spray an 8x11 pan with non-stick cream spray. Pour the mixture into a pan and bake at 325 degrees for 30 to 40 minutes, uncovered.
1 1/4 C whole wheat flour* 1 C unbleached flour 2/3 C cane sugar 3 tsp baking powder 3 tsp cinnamon 1/2 tsp nutmeg 1 tsp salt 1/2 C unsweetened applesauce 1 C soymilk or almond milk 2 tsp vanilla 1/2 C canola or coconut oil 2 C grated carrots 1 C raisins 1/2 C walnuts, chopped Preheat the oven to 350 degrees. In a large bowl, whisk together all dry ingredients. You can even put in the raisins and walnuts at this point. In a separate bowl, whish together the wet ingredients. Fold in the carrots and stir until combined. Spray muffins tins with cooking spray and spoon batter into muffin tins. Bake for about 20 minutes for regular size muffins (17-18 minutes for mini muffins), or until a toothpick comes out clean. *May substitute 2 Tbsp flaxmeal for part of the whole wheat flour. These muffins are also incredible as carrot cake cupcakes topped with cream cheese frosting!