Vegan Apple Carrot Muffins

Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 257 Calories

Ingredients

• 1 cup brown sugar
• 4 teaspoons baking soda
• ½ cup white sugar
• 1 teaspoon baking powder
• 2 ½ cups all-purpose flour
• 2 teaspoons salt
• ¼ cup vegetable oil
• 4 teaspoons ground cinnamon
• 1 ¼ cups applesauce
• 2 cups finely grated carrots
• 2 large apples - peeled, cored and shredded
• 6 teaspoons egg replacer (dry)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Step 2

In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.

Step 3

In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.

Step 4

Spoon batter into prepared pans.

Step 5

Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.