Vegan Carrot Cake Muffins
breakfast, baking, snack

Vegan Carrot Cake Muffins

Freezer Friendly
12 muffins
45 Minutes

If you have whole wheat flour on hand you can use it to replace all or part of the flour in this recipe: our preference after testing this recipe many times is to use half whole wheat, half all-purpose flour.

Nutrition Information

Calories
268.25 per serving
Carbs
36.3g per serving
Protein
4.025g per serving
Fat
12.6g per serving
Fiber
1.75g per serving
Sugar
14.75g per serving
Sodium
232.75mg per serving
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