Ingredients
8
8 servings
- •1 cup almond milk
- •1 ½ teaspoons apple cider vinegar
- •1 ¾ cups whole wheat flour
- •½ cup all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 ½ cups grated carrots
- •¾ cup chopped pineapple, drained
- •¾ cup raisins
- •¾ cup chopped walnuts
- •¾ cup white sugar
- •2 tablespoons white sugar
- •½ cup olive oil
- •2 tablespoons molasses
- •1 ½ teaspoons vanilla extract
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •1 teaspoon salt
- •½ teaspoon ground cardamom
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
- Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
- Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
- Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 485
- Carbohydrate: 71g
- Fat: 22g
- Fiber: 6g
- Protein: 7g
- Sugar: 39g
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