2 and ¼cupall-purpose flourspooned and leveled (see note)
½cupsugar
1teaspoonbaking powder
¼teaspoonbaking soda
½teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonsalt
1cupsoy milkpreferably unsweetened and unflavored
⅓cupolive oil
Instructions
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners or lightly spray with cooking spray.
To prepare the carrots, peel the carrots using a potato peeler. Shred using a box grater (use the side with ¼ inch holes). Set aside.
In a small bowl, make the flax egg by stirring together 1 tablespoon ground flaxseeds with 3 tablespoons water. Let rest for 5 minutes before using.
To make the crumb topping, mix together rolled oats, vegan butter and brown sugar in a small bowl. Set aside.
Stir together dry ingredients (all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt) in a large mixing bowl.
In a separate bowl or in a large liquid measuring cup, mix together the wet ingredients (soy milk, olive oil, chia egg).
Pour the wet ingredients into the dry ingredients. Use a wooden spoon to stir until just combined. It's okay if some small dry bits remain. The batter should be thick enough to scoop but not dry. Use a spatula to fold in the shredded carrot until just combined.
Evenly divide muffin batter between the 12 tins using a ⅓ cup measure. Divide the oat crumble evenly across the twelve muffin tops.
Bake at 350 degrees for 18-20 minutes. Let rest for 5 minutes before turning out on a cooling rack to cool fully.
Video
Notes
Store at room temperature for 3-4 days in a closed container, or keep refrigerated for 4-5 days.
Flour: These muffins can be made with half whole wheat in place of white wheat. It will yield a slightly denser muffin. Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
Add-ins: Fold in up to ½ cup chocolate chips, chopped nuts, or your other favorite add-in to the batter.
Sugar: I don’t recommend replacing white sugar with maple syrup or any other liquid sweetener, but you can add ¼ cup brown sugar in place of ¼ cup white sugar for a richer flavor.