Vegan Mini Carrot Cake Muffins

Ingredients

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot (graded)
• 1/2 cup water (or crushed pineapple including juice)

Directions

1. 1

   In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.

2. 2

   In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.

3. 3

   Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.

4. 4

   Mix well.

5. 5

   Add nuts, raisins, or dried cranberries if preferred.

6. 6

   Scoop mixture into cupcake liners.

7. 7

   Bake at 325°F for 30 minutes or until toothpick comes out clean.

8. 8

   Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).