By: Crafted by Willy Street Co-op © 2015. Converted for home use by Local Thyme.
Vegan, and gluten-free, this easy muffin is a popular snack or breakfast choice for everyone.
Time: Preparation 10 mins
Cooking 50 mins
Serving: 1 Servings
Ingredients
- 2 c gluten-free baking flour
- 1 c almond meal
- 0.75 c sugar
- 5 t baking powder
- 0.5 t cinnamon
- 1 t allspice
- 0.75 t salt
- 1 T powdered egg replacer
- 0.666667 c canola oil
- 1 c soymilk
- 4 t vanilla extract
- 0.75 c applesauce
- 2 c shredded carrot
- 1 c chopped walnuts
- 1.5 c chopped dates
- 0.25 c coconut flakes
Preparation
Preheat oven to 325˚. Line a muffin pan with paper liners.
In a large bowl, combine the flour mix, almond meal, sugar, baking powder, cinnamon, allspice, salt, and powdered egg replacer. In a separate bowl, combine canola oil, soymilk, vanilla extract, and applesauce. Add the wet ingredients to the dry, and mix until combined. Fold in the shredded carrots, chopped walnuts, dates, and coconut flakes. Scoop a scant 1/3 cup of batter into each lined muffin cup, and bake until a tester comes out clean, about 30-40 minutes.
