Photo of Vegan muffins made with organic flour by WW

Vegan muffins made with organic flour

6
6
6
SmartPoints® value per serving
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 carrot(s)

1 cup(s)

Packed brown sugar

¾ cup(s)

Robin Hood Organic All Purpose Flour

2 cup(s)

Robin Hood Quick oats (made with rolled 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.