It’s fall and it’s Saturday, so of course there are Vegan Chocolate Chip Pumpkin Muffins in the oven. It’s our family ritual now, and they are my boys’ favorite muffins, so I am not going to mess with that. Still. I have a craving for an entirely different muffin, which I hope to be making soon. My kids don’t like these anymore – they complain about the grated carrot and one of them doesn’t like raisins, so it’s a losing proposal. But I love them and hope to be making a batch soon. I thought I would share the recipe, in case you would like to try them, too.

Vegan Carrot-Raisin Muffins

Vegan Carrot-Raisin Muffins
(a Vegan with a Vengeance recipe)
makes 12 muffins
1/2 C raisins
1 1/2 C flour
2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/4 t ground nutmeg
1/4 C sugar
1/2 t salt
1 C unsweetened almond milk
1/4 C canola oil
1 t vanilla extract
2 C grated carrot

Preheat oven to 400. Spray a muffin tin with nonstick cooking spray.

Put the raisins in a bowl and boil enough hot water to cover them; pour the water over the raisins and let them sit for 10 minutes. While the raisins are soaking, sift together flour, baking power, baking soda, cinnamon, nutmeg, sugar, and salt, in a large mixing bowl. Create a well in the center and add the almond milk, oil, and vanilla; mix with a wooden spoon until just combined. Fold in the grated carrots. Remove the raisins from the water and fold in.

Fill the muffin tins three-quarters full. Bake for 18-22 minutes, until a toothpick or knife inserted in the center of one come out clean. Let cool. Enjoy with a cup of Good Earth tea!

They are so delicious, y’all, and far less sweet than the pumpkin muffins my kids prefer. Mmm, my mouth is watering for a bite of one right now. But it will have to wait. The pumpkin muffins are ready!