Carrot muffins Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

ORGANIC INGREDIENTS

• 50 g (4 tbsp + 1 1/2 tsp) flaxseed
• 290 g (2 cups) all-purpose flour "La Merveilleuse"
• 7,5 ml (1 1/2 tsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 6 ml (1 1/4 tsp) ground cinnamon
• 2,5 ml (1/2 tsp) ground nutmeg
• 1 ml (1/4 tsp) salt
• 2 medium eggs (90 g)
• 105 g (1/2 cup) light olive oil
• 115 g (1/3 cup) honey
• 305 g (1 1/4 cup) any plant-based milk substitute*
• 5 ml (1 tsp) vanilla extract
• 125 g (1 1/2 cup) grated carrots
• 50 g (1/2 cup) walnuts, finely chopped
• 70 g (1/2 cup) raisins

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Finely grind the flaxseed in a coffee grinder.
3. In a bowl, combine the flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, beat the eggs with the olive oil, honey, milk substitute, and vanilla until frothy.
5. Mix the dry ingredients into the liquids and beat until the batter thickens (about 1 minute).
6. With a wooden spoon, add the carrots, walnuts, and raisins.
7. Divide the batter into lined muffin molds.
8. Bake on the center rack about 30 minutes, until an inserted toothpick comes out clean.
9. Remove from the muffin pan immediately to cool on a wire rack.