Vegan Carrot Cake Muffins

Instructions

1. Step 1

   Preheat the oven to 180°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat 180°C

2. Step 2

   Whisk soy milk and flaxseed together in the small bowl, then let the mixture stand for 5 minutes until slightly thickened.

   Parallel with step: 1

   Ingredients used: 14.0 gr Flaxseed, 180.0 ml Soy Milk

   Cookware: small bowl, whisk

3. Step 3

   Finely grate the carrot into the mixing bowl; the shreds should be moist and lightly packed.

   Ingredients used: 200.0 gr Carrot

   Cookware: Box Grater, mixing bowl

4. Step 4

   Add all-purpose flour, baking powder, cinnamon, nutmeg, and salt to the mixing bowl and whisk until evenly combined.

   Ingredients used: 250.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 4.0 gr Cinnamon, 1.0 gr Nutmeg, 2.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Whisk brown sugar, canola oil, and vanilla extract into the thickened soy milk and flaxseed mixture in the small bowl until smooth.

   Ingredients used: 150.0 gr Brown Sugar, 80.0 ml Canola Oil, 5.0 ml Vanilla Extract

   Cookware: small bowl, whisk

6. Step 6

   Pour the wet mixture into the mixing bowl and fold with the rubber spatula just until no dry flour remains; the batter should be thick and evenly moistened.

   Cookware: mixing bowl, rubber spatula, small bowl

7. Step 7

   Divide the batter evenly among the 12 cups of a standard 12-cup muffin tin, about 80 ml per cup, filling each roughly three-quarters full. Bake in the oven at 180°C for 22 minutes, until the tops spring back and a center muffin shows no wet batter.

   Timer: 22 min (scalable)

   Cookware: mixing bowl, muffin tin, oven — bake 180°C

8. Step 8

   Leave the muffins in the muffin tin for 5 minutes; they should be set enough to hold their shape while remaining moist inside.

   Cookware: muffin tin