This recipe is a triumph. Nevada City School of the Arts baker, Sai LaPierre, spent months perfecting a base vegan muffin batter that could match even non-vegan students’ expectations. The school buys carrots from a few local farmers, but predominantly Super Tuber. The school thought, why not get vegetables into breakfast with a muffin? The raisins also add extra fiber, potassium and iron. The result was delicious!
Ingredients
- 1 tsp lemon juice or apple cider vinegar
- 1 cup oat milk
- 3 cups all-purpose flour (feel free to sub gluten-free baking flour!)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ cup sunflower or safflower oil
- 1 tsp vanilla
- 2 ½ cups grated carrot
- ¾ cup raisins
Directions
- Preheat oven to 350°.
- Line muffin trays with paper cups and set aside.
- Mix lemon juice or apple cider vinegar with oat milk and set aside.
- Combine dry ingredients in a large bowl and make a well in the center of dry ingredients and add oil, vanilla and the oat milk/acid mixture. Combine into smooth batter.
- Stir in grated carrots and raisins. Try not to overmix.
- Divide batter evenly between muffin tins.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted into the middle of a muffin comes out clean.
- Let cool before removing from tins.