Ridiculously moist gluten free, vegan carrot muffins

My personal favorite!

The secret with gluten free, vegan muffins is to use a little extra flax seed to help them hold their shape and pull off the muffin liners cleanly. It also adds a little extra nutrition to the muffins!

These muffins are a bit of extra work because you have to grate the carrots. However, they are well worth it, especially when you haven't had them in a while! As I've mentioned with the other muffins, because they are gluten free, if you leave them at room temperature, they will only maintain their texture a couple of days. They freeze beautifully though, so I highly recommend freezing whatever you won't be able to eat in the first day or two, and defrosting them as you go (either the night before in the fridge or at room temperature a couple hours in advance).

Use the small side of the grater for the best results in the cooked muffins.

It's a lot of grating...

But so worth it!

Ingredients:

2 1/2 tbsp ground flax seed

7 1/2 tbsp warm water

275 g grated carrots (2.5 cups or about 5 large carrots)

150 g (3/4 cup) vegan butter

200 g (1 cup) caster sugar

175 g (1 1/3 cups) gluten-free 1:1 baking flour

2 tsp baking powder

1 tsp cinnamon

40 g (1/4 cup) sultanas (optional)

Method:

1. Preheat oven 180ºC/350ºF. Prepare muffin tin with liners

2. Mix ground flax seed with warm water and put aside to thicken

3. Grate carrots using the fine side of your grater

4. Melt vegan butter. In a medium mixing bowl, stir together carrots, melted butter, flaxseed mixture, and sugar. Add flour, baking powder, and cinnamon. Stir well. Add sultanas if desired

5. Spoon batter evenly among 12 muffin cups. Bake in center of the oven until spring back, about 20 minutes. Let cool in pan 10 minutes then remove to a cooling rack or plate to finish cooling

Makes 12 muffins