Vegan muffins made with organic flour
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
This recipe is brought to you by our friends at Robin Hood® Baking Family
Ingredients
Crisco Canola Oil
½ tsp(s), or vegetable oil
Vanilla extract
1 tsp(s)
Tomato juice
1½ cup(s), or vegetable juice
Shredded carrots
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)
Instructions
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.
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