Carrot Raisin Peach Spice Muffins (Vegan)

I made these for the vegan side of the family/ state :) and they (all 12) were gone in much less than a day. The vanilla sugar I made is not the traditional vanilla sugar using vanilla bean and all that, but it was deee-lish. You could also make a vanilla glaze and drizzle that on top to make it more of a dessert rather than a breakfast or snack. And since they're vegan, that must mean they are totally and completely healthy right?? Absolutely. Enjoy.

 

Ingredients

2 cups white or whole wheat flour 

1/4 cup natural sugar 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt

1 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1 teaspoon ginger  

1 tablespoon ground flax seed- can use a coffee grinder

1/3 cup agave nectar
1/3 cup Peach Jam (Can also use applesauce or other flavored jams)
1/2 cup coconut milk (Rice milk or soy milk can be substituted, or cow's milk if not dairy-free/vegan) 1/4 cup water
1 1/2 teaspoon vanilla
3 shredded carrots 
1/3 cup raisins

**Topping to Sprinkle: Vanilla sugar (Combine 3 tablespoons sugar, 3 teaspoons cinnamon, and 4-5 drops vanilla. Stir with a fork and put heap on top of each muffin before putting into the oven)

Instructions

1. Preheat oven to 400 degrees. Grease a muffin pan.
2. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and flax.
3. Add agave nectar, jam, milk, water and vanilla.
4. Add in the shredded carrots and raisins. Add nuts if preferred (I'm allergic, so this is the only recipe where I will specify this haha. Add nuts where you want, I don't want my face to swell up and my throat to close. Call me cray-zay).
5. Evenly put batter into the muffin pan. Sprinkle with vanilla sugar, if you wanna.
6. Bake for 15-20 minutes, and check with a toothpick.

(Adapted from Fat Free Vegan Kitchen)