Vegan Muffins Monthly: Carrot Cake (Vegan, GF)

For some reason Jenn has always "LOVED" carrot muffins even when she was little. She was kind of weird, I know. I would of course go for a sugar covered chocolate chip muffin like a typical sugar hungry kid. But now I kind of get why she loves them so much. Carrots have a high "sugar" content, making them really sweet tasting (try carrot juice, it is soo sweet) which deams them perfect for these fat free, gluten-free, vegan muffins. They are pictured here topped with apple butter and almonds.

*Adapted from Happy Herbivore's Blueberry Oatmeal Muffins

1 3/4 cups Gluten-free Flour Blend (see substitutions)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup applesauce
1/4 cup maple syrup
1/2 cup sucunat
1 cup grated carrot
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla

Preheat oven to 350F. Combine dry ingredients in a large bowl. Set aside. Combine wet ingredients in another bowl. Pour wet into dry. Stir until combined. Add in carrots, stir until further combined. Spoon batter into greased muffin tins and bake for 26 minutes, or until an inserted toothpick comes out clean. Makes 10 muffins.

Check out October's muffin!