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Vegan Carrot Muffins

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

    1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin pan.
    2. When ready to bake, preheat the oven to 375 degrees F and butter a 2-quart baking dish.
    3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and Vanilla Goode Health.
    4. 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.
    5. Add the dry ingredients to the oil/sugar mixer, beating until just combined.
    6. Fold in the aquafaba, then fold in the carrots.
    7. 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.
    Vegan Carrot Muffins
    "These muffins are exceptionally tender, and packed with good-for-you ingredients from carrots to ginger to the nutrient-packed Goode Health Superfood Blend."
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