Vegan Carrot Mini Muffins
Ingredients
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1½ tablespoons ground flaxseeds
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¼ cup water
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1½ cups whole wheat flour
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⅔ cup rolled oats
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1½ teaspoons baking powder
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1 teaspoon ground ginger
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¼ teaspoon ground nutmeg
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Make the flax egg
Combine the ground flaxseeds and water in a medium bowl. Mix to combine and set aside.
1½ tablespoons ground flaxseeds
¼ cup water
measuring spoons
liquid measuring cup
medium bowl
spatula
Combine dry ingredients
In a large bowl, whisk the whole wheat flour, oats, baking powder, ginger, nutmeg, baking soda and salt to combine and break up any lumps. Set aside.
large bowl
measuring cups
whisk
1½ cups whole wheat flour
⅔ cup rolled oats
1½ teaspoons baking powder
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon salt
Combine the wet ingredients
To the flax egg, add the applesauce, grated carrots, almond milk, maple syrup and oil. Mix until well combined.
1 cup applesauce
1 cup grated carrots
½ cup almond milk
⅓ cup maple syrup
1 tablespoon coconut oil
Combine wet and dry ingredients
Using a spatula, add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix. Some lumps are fine.
Fill the muffin pan
Coat a mini muffin pan with nonstick spray. Spoon batter into muffin cups until they are very full, about 3 tablespoons per muffin cup. Use all the batter.
mini-muffin pan
ice cream scoop
nonstick cooking spray
Bake the muffins
Place the mini muffin pan on the middle shelf of the June Oven. Bake 27-30 minutes, until a toothpick inserted in a central muffin comes out with just a few moist crumbs. June will notify you when the muffins are ready. If desired, follow on-screen instructions to continue cooking.
Cool and serve the muffins
Remove the muffins from the June Oven and set on a cooling rack. Allow to cool in the muffin pan for 3 minutes, then use a butter knife or offset spatula to transfer them to the cooling rack to cool completely. Serve the muffins warm or freeze and reheat them as desired.
cooling rack
butter knife