Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
INGREDIENTS (for 1 servings):
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 teaspoon baking powder
- 4 teaspoons ground cinnamon
- 2 teaspoons salt
- 2 cups finely grated carrots
- 2 large apples - peeled, cored and shredded
- 6 teaspoons egg replacer (dry)
- 1 1/4 cups applesauce
- 1/4 cup vegetable oil
PREPARATION:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.
Spoon batter into prepared pans.
Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.