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Carrot Cake Muffins

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! 
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Vegan Stuffed Shells

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Oatmeal Cherry Cookies

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Cilantro Lime Dressing

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Vegan Scalloped Potatoes

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