Vegan Carrot Raisin Muffins

Breads & Muffins | 0 comments

Shared By: 25th Annual Celiac Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 Tablespoon cinnamon
  • 1/2 cup grated carrots
  • 1/4 cup raisins (may use craisins)
  • 1/2 cup soy milk (or milk of choice)


  • Preheat oven to 375°
  • Mix dry ingredients together in medium bowl
  • Add carrots and raisins to dry mixture and stir until well mixed
  • Stir in soy milk, mixing well
  • Spoon batter into lightly oiled muffin pan
  • Bake for 10 minutes until a toothpick comes out clean
  • Tops should spring back when touched


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