Ingredients
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
1 scoop Vanilla Goode Health
½ cup olive oil or vegetable oil*
⅓ cup brown sugar
6 Tbsp aquafaba (liquid from a can of chickpeas)
2 cups finely grated carrots (about 2 large carrots)
*Or substitute coconut oil (in liquid form).
Directions
- Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin pan.
- When ready to bake, preheat the oven to 375 degrees F and butter a 2-quart baking dish.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and Vanilla Goode Health.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the aquafaba on high speed for 3-4 minutes until very frothy and pale in color. Transfer to a separate bowl, then (without washing the stand mixer bowl) beat together the oil and sugar using the paddle attachment until combined.
- Add the dry ingredients to the oil/sugar mixer, beating until just combined.
- Fold in the aquafaba, then fold in the carrots.
- Divide the batter between the muffin cups. Bake for 20 to 25 minutes, or until a tester inserted into the center comes out without any wet batter clinging to it.
