Ingredients

The following ingredients have 4 Servings
  • 1 cup unsweetened non-dairy milk ((room temperature))
  • 1/3 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 3/4 cup plus 2 tablespoons all-purpose flour ((or whole wheat pastry flour))
  • 1/2 cup organic brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup finely shredded carrots ((about 2 medium carrots))
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Instruction

  • Preheat the oven to 350°F and line a 12 cup muffin tin with muffin liners.
  • Stir the milk, oil, vanilla, and vinegar together in small bowl or liquid measuring cup.
  • Stir the flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a large mixing bowl.
  • Use a spoon to form a well in the center of the dry ingredients, then pour in the milk mixture. Stir just until the wet and dry ingredients are fully mixed.
  • Fold in the carrots, walnuts, and raisins.
  • Divide the batter among the muffin cups.
  • Bake the muffins for about 22 minutes, or until the tops spring back when lightly pressed on with a finger.
  • Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins.