Vegan Cranberry and Carrot Cake Muffins

Vegan Cranberry and Carrot Cake Muffins

Vegan Cranberry and Carrot Cake Muffins

These are a great cross between a morning muffin and a carrot cake - light, fluffy, and just right for kickstarting a lazy day!

Total time: 30 minutes
Serves: makes 8 - 10 muffins

Ingredients:
2 flax eggs (2 tbsp ground flax seeds in 6 tbsp water)
1/3 cup (70ml) sunflower oil
1/4 tsp almond or vanilla extract
3/4 cup (150g) brown sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 cup (235 ml) cranberry or orange juice
1 medium carrot, finely grated
2/3 cup (60g) oats
1 1/2 cups (187g) flour
3/4 cup (90g) dried cranberries

Preheat oven to 180C/375F.  In a large bowl, mix together all the ingredients.  Don't worry too much about small lumps, but make sure there are no large ones.  Fill muffin cups 3/4 of the way, then bake for 15 - 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.

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