Carrot Cake Muffins {Vegan, Gluten Free}

Today was a great day for baking ... a dense superseed bread, a light sandwich bread, and carrot cake muffins. All vegan and gluten-free! In attemtping to conserve energy, I tried baking them all at the same time. Fortunately, the breads were fine, but I ended up scorching some little muffin bottoms. That didn't detract from their wonderful flavor, though. The recipe is based on one from Julieanna Hever in the Vegiterranean Diet. If you don't have a copy - you need to buy one!

Carrot Cake Muffins - Makes 18

1-1/2 Tbsp ground flaxseed
1/2 cup applesauce
1 cup plant milk
1/2 cup maple syrup or agave
1 tsp apple cider vinegar
1-3/4 cups oat flour
 1/4 cup steel cut oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1 cup shredded carrots

Preheat oven to 350 degrees and lightly oil muffin cups. Combine flaxseed, applesauce, milk, syrup and vinegar and set aside. Combine dry ingredients in large bowl. Stir in applesauce mixture and mix well. Gently add carrots without over-beating.  Ladle into muffin cups and bake for about 20 minutes on top rack of oven.