Gluten-Free, Vegan Carrot Muffins

 

 Another win with the new baking style. After a lifetime of butter, sugar, flour and eggs, gluten-free and vegan baking are a whole new experiment in baking chemistry. There have been a LOT of fails, but more wins have been occurring lately. Looks like I'm getting my new baking wings!

Gluten-Free, Vegan Carrot Muffins

1 1/2 c spelt flour

1/2 c coconut flour

2 t baking soda

1/2 t salt

1 1/2 t cinnamon

1 t nutmeg

1/2 c honey

1/2 c brown sugar

2 T flax meal soaked in 6 T water for 10 min

1/2 cup melted Earth Balance Spread

1 c vanilla almond, coconut, or soy milk

1 c finely grated carrots

1/2 c raisins

1/4 c chia seeds (optional)

Preheat oven to 350 degrees.

Mix flax meal with water in small cup and set aside to soak. Line 12 muffin tins with paper muffin cups. Place dry ingredients in medium-sized mixing bowl and stir together. Add wet ingredients and stir until combined. Finally, gently fold in carrots and raisins. Full muffin cups about 2/3 full with batter and bake for about 22-24 minutes. Cool for 5 min in tins before removing to cool on wire racks.