Dairy-Free Carrot Cake Muffin Bites

Ingredients

• 1.5 cups All-purpose flour
• 1 tsp Baking soda
• 1 tsp Cinnamon
• 0.5 tsp Nutmeg
• 0.25 tsp Salt
• 1 cup Grated carrots
• 0.75 cup Brown sugar
• 0.5 cup Vegetable oil
• 0.5 cup Unsweetened applesauce
• 0.5 cup Dairy-free milk (almond or soy)
• 1 tsp Vanilla extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C. Line a mini muffin tin with paper liners.
2. 2In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. 3In a separate bowl, combine grated carrots, brown sugar, vegetable oil, applesauce, dairy-free milk, and vanilla extract.
4. 4Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. 5Fill each mini muffin liner about 2/3 full.
6. 6Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Substitutions

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