Carrot Mini Muffins Without Eggs |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Full of fiber and very tasty, those muffins will be perfect for the lunch box or afternoon snack. Ingredients:
1/2 cup whole wheat flour |
1/2 cup all-purpose flour |
1/2 cup quick-cooking rolled oats |
1/2 cup brown sugar |
1 1/2 teaspoons cinnamon |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup soymilk, mixed with vinegar |
1 teaspoon vinegar |
1/4 cup canola oil |
1 1/2 cups finely grated carrots (approximately 3 carrots) |
Directions:
1. Preheat the oven to 375F or to 325F for a convection oven.
2. Mix the ingredients in the order of the recipe until smooth.
3. Spoon the batter into muffin cups.
4. Bake for 40 minutes or for 25 minutes in a convection oven.
5. Cool a few minutes for easier removal.
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