Description
Delicious vegan muffins made with carrots and coconut.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup shredded coconut
- 1 cup gluten-free flour
- 1/2 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix grated carrots and shredded coconut.
- In another bowl, combine gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together maple syrup, almond milk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients, mix until combined.
- Add the carrot and coconut mixture, stir gently.
- Pour the batter into muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store muffins in an airtight container.
- Best served fresh but can be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Carrot Coconut Muffins, Gluten-Free Muffins, Vegan Baking