Carrot Cake Muffins

Need a fast veganbreakfast that you and your kids can eat before you race out the door in the morning? High in fiber — and flavor — these vegan muffins are especially delish when slathered with vegan cream cheese.
Need a fast vegan breakfast that you and your kids can eat before you race out the door in the morning? High in fiber — and flavor — these vegan muffins are especially delish when slathered with vegan cream cheese.

Carrot Cake Muffins

Ingredients:

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• 2 cups wheat bran

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• 2 cups white whole wheat flour

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• 2 teapsoons baking powder

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• 2 teaspoons baking soda

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• 1 teaspoon ground cinnamon

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• 1/2 teaspoon ground cloves

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• 1/2 teaspoon salt

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• 1-1/2 cups 100 percent apple juice

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• 1/4 cup blackstrap molasses

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• 2 tablespoons coconut oil

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• 3/4 cup finely shredded carrots

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• 3/4 cup raisins

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• Raw sugar

Directions:

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1. Preheat oven to 350 degrees F and grease a 12-serving muffin pan.

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2. In a large bowl, whisk together wheat bran, flour, baking powder, baking soda, cinnamon, cloves, and salt.

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3. In a small bowl, whisk together apple juice, molasses, and coconut oil.

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4. Add the wet ingredients to the dry ingredients and stir until well combined.

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5. Stir in carrots and raisins and fill prepared muffin pan with batter. Lightly sprinkle with raw sugar.

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6. Bake for 25 to 30 minutes or until muffins spring back when touched.

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7. Let muffins cool in pan then invert onto a wire rack to cool completely, if making ahead, or simply eat warm.

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