Vegan Carrot Cake Muffins

Breakfast, Dessert, Gluten-Free, Vegan

Try making these delicious Vegan Carrot Cake Muffins for breakfast or dessert.  The muffins are topped off with a delicious crumb topping.



Vegan Carrot Cake Muffins

Dry Ingredients:
1 1/4 cup of coconut sugar
3 cups of gluten-free flour
3 teaspoons of baking powder
1/2 teaspoon of baking soda
3 teaspoons of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of pumpkin spice
Wet Ingredients:
1 cup of unsweetened almond milk
2 1/2 cup of grated carrots, 4 carrots
1/2 cup of vegetable oil
1 tablespoon of apple cider vinegar
1 teaspoon of vanilla extract
Crumb Topping:
1/2 cup of gluten free flour
1/4 cup of rolled oats
3 tablespoons of vegan butter, melted
2 tablespoons of coconut sugar
1/2 teaspoon of ground cinnamon or nutmeg
-Preheat the oven to 350F.
-In a large bowl add all the dry ingredients then whisk together. Add all of the wet ingredients to the bowl. Mix until combined.
-Use a medium cookie scoop and add batter to cupcake liners in muffin pan. Fill each muffin liner almost to the top.
-In a small bowl, add the crumb topping ingredients. Combine well until crumbled then sprinkle over the top of each muffin.
-Bake for 20-25 minutes or until a toothpick is inserted in the middle and comes out clean. Remove from oven and enjoy warm with vegan butter.

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