Apples, raisins, carrots – these muffins are a favorite here at The Vegan Road. Super moist and full of flavor, they will disappear from your kitchen quickly. I like to use a sweet apple – Fujis are my personal favorite – but feel free to use a more tart variety or whatever is in season.
1 TBL ground flax seeds
1/2 cup warm water
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup organic cane sugar
2 tsp baking soda
2 tsp baking powder
1 TBL cinnamon
1 tsp salt
2 cups finely grated carrots (roughly 2 large carrots)
2 cups chopped apples (1 large apple)
1 cup raisins
1/2 cup chopped walnuts
2 TBL egg replacer (dry)
1 cup apple sauce
1/4 cup canola oil
Preheat oven to 375. Grease muffin pan or line with paper muffin liners.
Combine flax seeds and water in a small container with a lid, like a mason jar, shake well for 15-20 seconds, set aside to allow mixture to thicken.
In a large bowl mix to combine flour, sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrots, apples, raisins, and walnuts; mix well.
In a separate bowl whisk together egg substitute, applesauce, flax seed mixture, and oil. Stir into dry ingredients. The batter will be extremely dense; not to worry, these muffins come out moist and delicious!
Spoon batter into prepared pans.
Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool for 5 minutes or so before removing from pan to cool completely.