Vegan Eats and Treats

Carrot Cake Breakfast Cups 

Yes that’s right, carrot cake for breakfast. Sounds good huh? It’s actually not bad for you and taste great! Light and fluffy carrot cake cups! 

Ingredients 

1cup unbleached flour or whole wheat flour 

1tsp baking powder 

1/2 tsp baking soda

2 tsp pumpkin pie spice 

Dash of salt 

1/2 cup melted coconut oil 

2 flax eggs (4Tbl flax mill and 6Tbl water combined) or 1/4 cup applesauce (might change density) 

1/2 cup pure maple syrup 

1 1/2 cups grated carrots 

1tsp vanilla 

Directions 

1. Preheat oven to 350 degrees. In a medium bowl combine flour, baking powder, baking soda, pumpkin spice, and salt. Mix together and set aside. 
2. In a medium sized bowl melt 1/2 cup of coconut oil in microwave until liquid. Add your 2 flax eggs or apple sauce, maple syrup, grated carrots, and vanilla. 
3. Add wet ingredients to dry ingredients and whisk until well combined. Spray a muffin pan with nonstick spray or coat with oil, add 1/4 cup of mixture to each muffin cup. Cook for 20 min or until you can put a tooth pick in and it comes out clean. Also can be made into a loaf, just spray or coat loaf pan with oil. Cook on 350 degrees for 40-50min or until toothpick comes out clean when punctured in the middle. 
4. Let cool, and serve with a little vegan butter on top or as is. You’ll love every bite!