great for the school lunch-box - vegan and nut-free
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Muffins
Servings: 12
Author: Trish Cowper | www.infinebalance.com
Ingredients
2cupsflour1 cup all purpose +1 cup whole wheat all purpose
¼cupsugar
1-½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonfresh nutmeg
2teaspoonscinnamon
¼teaspoonsea salt
1cupcarrotsfinely grated (2-3 large carrots)
¼cupraisins
¼cupsunflower seedsplus 2 tablespoons for topping
1cup+ 2 tablespoons soy milk
¼cupmaple syrup
1large bananamashed
1teaspoonvanilla extract
¼cupcoconut oil
Instructions
Line 12 cup muffin tin with paper liners, spray liners lightly with cooking spray and preheat oven to 375.
In a large bowl, mix dry ingredients, flours, sugar, baking powder, baking soda, spices and salt. Add carrots, seeds and raisins to the dry ingredients and mix well.
In a small bowl combine soy milk, mashed banana, maple syrup, oil and vanilla. Whisk together until smooth. Add wet ingredients to the carrot mixture and stir until just combined.
Fill muffin cups ¾ full with batter. Sprinkle the tops of each muffin with a few sunflower seeds.
Bake for 20-22 minutes, or until golden brown.
Notes
I used sunflower seeds to keep these treat nut-free and school-safe