Butternut Carrot Whole Wheat Vegan Muffins
These oil-free, veggie-filled Butternut Carrot Whole Wheat Vegan Muffins are a quick and easy way to start off your day on the right foot.
Servings: 12 muffins
Calories: 107kcal
Ingredients
- 1 ½ cups whole wheat flour
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- ¼ cup non-dairy milk
- ½ cup pure maple syrup
- ½ cup butternut squash puree
- 1 teaspoon vanilla extract
- 1 cup grated carrot
Instructions
- Preheat your oven to 350 °F and line 12 muffin tins with silicone muffin liners or spray with non-stick cooking spray.
- In a small bowl prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to gel.
- In a large bowl whisk together the dry ingredients from whole wheat flour to salt. In a separate bowl whisk together the wet ingredients from the two flax eggs to the grated carrot. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Evenly divid the batter among 12 muffin tins and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
The butternut squash puree tastes a lot like pumpkin puree to me so feel free to use whichever you have on hand. I'm sure applesauce would work great too!
Nutrition
Serving: 1muffin | Calories: 107kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 187mg | Potassium: 162mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2424IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg