• Vegan muffins made with Organic flour
    Vegan muffins made with Organic flour
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  • Prep Timep 10 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent
  • Vegan muffins made with Organic flour
    Vegan muffins made with Organic flour

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 1/2 cups tomato juice or blended vegetable juice
  • 1 cup shredded carrot
  • 3/4 cup brown sugar
  • 2 cups Robin Hood® Organic All Purpose Flour
  • 1/2 cup Robin Hood® Oats
  • 2 tbsp chia seeds
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon

Serving Size: 12 muffins

1/2 cup
125 mL
vegetable oil

Unit conversion :
125 ml
24 tsp
8 tbsp
1 tsp
5 mL
vanilla

Unit conversion :
5 ml
1 1/2 cups
375 mL
tomato juice or blended vegetable juice

Unit conversion :
375 ml
72 tsp
24 tbsp
1 cup
250 mL
shredded carrot

Unit conversion :
250 ml
48 tsp
16 tbsp
3/4 cup
175 mL
brown sugar

Unit conversion :
187.5 ml
36 tsp
12 tbsp
2 cups
500 mL
Robin Hood® Organic All Purpose Flour

Unit conversion :
500 ml
96 tsp
32 tbsp
1/2 cup
125 mL
Robin Hood® Oats

Unit conversion :
125 ml
24 tsp
8 tbsp
2 tbsp
30 mL
chia seeds

Unit conversion :
30 ml
6 tsp
3/4 tsp
4 mL
salt

Unit conversion :
3.75 ml
2 tsp
10 mL
baking powder

Unit conversion :
10 ml
1/2 tsp
2 mL
baking soda

Unit conversion :
2.5 ml
1/2 tsp
2 mL
cinnamon

Unit conversion :
2.5 ml
Next

Directions

Serving Size: 12 muffins

  • Preheat the oven to 400°F (200 °C). Line 12 muffin pans with liners.
  • Whisk the oil, vanilla and juice together in medium bowl. Add carrots and remaining dry ingredients. Mix just until moistened. Spoon into prepared pans.
  • Bake in preheated oven 18-20 minutes or until golden.
Finish

Finished!

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