- 1 cup almond milk
- 1 1/2 teaspoons apple cider vinegar
- 1 3/4 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups grated carrots
- 3/4 cup chopped pineapple, drained
- 3/4 cup raisins
- 3/4 cup chopped walnuts
- 3/4 cup white sugar
- 2 tablespoons white sugar
- 1/2 cup olive oil
- 2 tablespoons molasses
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 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.
05/13/2018
recipepes.com
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