1/2 c raisins
1 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/5c honey
1/2 tsp sea salt
1 c whole milk
2 tbsp of unsweetened applesauce
2 tsp of oil
1 tsp vanilla extract
2 c grated carrots
Preheat the oven to 400. Lightly grease a muffin tin or insert paper liners.
Soak the raisins in a bowl of hot water and set aside while you prepare the batter.
In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Create a well in the center of the dry ingredients and add the milk, oil, applesauce, honey and vanilla; mix with a wooden spoon until just combined (be careful not to overmix). Fold in the grated carrots. Drain the raisins and fold into the batter.
Fill the muffin tins 3/4 of the way full. Bake for 18-22 minutes, using a toothpick or knife inserted into the center of one comes out clean. Cool in the tin for about 3-5 minutes and then remove to a cooling rack (avoids sogginess).
These are perfect for breakfast, and you could dress them up with some cream cheese icing for a special treat!
Adapted from a recipe in Vegan with a Vengeance by Isa Chandra Moskowitz.
Thank you to our reader Melissa for submitting!
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