Recipe: Gluten free, vegan carrot raisin muffins
These muffins are so delicious that you would never know they are gluten, dairy, egg, and nut free.
Posted — UpdatedBecause many of our customers at Pullen Place Cafe have allergies or dietary restrictions, we are always working on new recipes that everyone can enjoy.
These muffins are so delicious that you would never know they are gluten, dairy, egg, and nut free. They make a great addition to breakfast or a special mid-day treat. You can substitute grated apple for the carrots and dried cranberries for the raisins to create another fall flavored muffin the whole family will love.
Makes 8 muffins
½ cup soymilk (or milk of choice)
Preheat oven to 375 degrees Fahrenheit.
Mix dry ingredients together in medium bowl.
Add carrot and raisins to dry mixture and stir until incorporated. Then, stir in soymilk, mixing well.
Spoon batter into lightly oiled muffin pan and bake for approximately 10 minutes - toothpick should come out clean and tops should spring back when touched.
Let cool and enjoy.
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