Vegan Banana Carrot Muffins
1 1/4 cups whole wheat pastry flour
3/4 cup almond meal
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup walnuts, toasted
1/2 cup raisins
1 tablespoon chia seeds (can substitute 3/4 cup apple sauce for water and chia seeds)
3/4 cup water
3 bananas, 2 mashed and 1 diced
2 carrots, grated
1/4 cup non dairy milk (I use almond)
tablespoon vanilla extract
1. Preheat oven to 350 degrees F. Combine dry ingredients (through raisins) in a large mixing bowl and set aside. Mix hia seeds with water , and let stand 5 minutes to form a gel.
2. Combine wet ingredients (including chia/water). Add wet ingredients to the dry ingredients and mix until well blended (do not over mix).
3. Gently fold diced banana into the batter. Bake for 30 minutes for muffins or 1 hour for loaf.
Source of recipe: Delicious moist banana carrot muffins. This recipe is a combination of banana bread and carrot cake. This recipe can be easily modified to substitute ingredients. I think the success to this recipe comes from the use of pastry flour and almond meal. However, you can substitute 2 cups of flour if almond meal is not available.