Vegan Muffins Made With Organic Flour
Prep Time 10 mins
Cook Time 20 mins
Serves 12
Difficulty N/A
Ingredients
- 1/2 cup (125 mL) vegetable oil
- 1 tsp (5 mL) vanilla
- 1 1/2 cups (375 mL) tomato juice or blended vegetable juice
- 1 cup (250 mL) shredded carrot
- 3/4 cup (175 mL) brown sugar
- 2 cups (500 mL) Robin Hood® Organic All Purpose Flour
- 1/2 cup (125 mL) Robin Hood® Oats
- 2 tbsp (30 mL) chia seeds
- 3/4 tsp (4 mL) salt
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) cinnamon
Directions
Step 1:
Preheat the oven to 400°F (200 °C). Line 12 muffin pans with liners.
Step 2:
Whisk the oil, vanilla and juice together in medium bowl. Add carrots and remaining dry ingredients. Mix just until moistened. Spoon into prepared pans.
Step 3:
Bake in preheated oven 18-20 minutes or until golden.