Photo of Vegan muffins made with organic flour by WW

Vegan muffins made with organic flour

6 - 7
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
This recipe is brought to you by our friends at Robin Hood® Baking Family


Crisco Canola Oil

½ tsp(s), or vegetable oil

Vanilla extract

1 tsp(s)

Tomato juice

1½ cup(s), or vegetable juice

Shredded carrot(s)

1 cup(s)

Packed brown sugar

¾ cup(s)

Robin Hood Organic All Purpose Flour

2 cup(s)

Robin Hood Quick Oats

½ cup(s)

Dried chia seeds

2 tbsp(s)

Table salt

¾ tsp(s)

Baking powder

2 tsp(s)

Baking soda

½ tsp(s)

Ground cinnamon

½ tsp(s)


  1. Preheat the oven to 400°F (200 °C). Line 12 muffin pans with liners.
  2. Whisk the oil, vanilla and juice together in medium bowl. Add carrots and remaining dry ingredients. Mix just until moistened. Spoon into prepared pans.
  3. Bake in preheated oven 18-20 minutes or until golden.