I know, more muffins. But these are good for you, use very little sweetening, are vegan (but don't have to be) and a good way to use up some carrots or zucchini languishing about the fridge. These are adapted from Fat Free Vegan Kitchen.
1 3/4 cups white whole wheat flour (I used 1 C WW flour and 3/4 C AP but next time will try it with all WW pastry flour)
1 tablespoon ground flax seed (I did not use)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger (this is a lot of ginger so cut back a bit if you like)
1/8 teaspoon cloves
1/2 teaspoon salt
1/3 cup agave nectar or honey (okay, no longer vegan if you do this, but whatever)
1/2 cup unsweetened apple sauce
2/3 C soy milk
1 teaspoon vanilla
1 1/2 cup shredded carrots (about 3)
1/4 cup raisins
Optional topping: Vanilla sugar (I skipped since I was mailing them to my in-laws)
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. You can use a 12-cup pan or a 24-cup pan. I liked the mini pan for this recipe.
Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Alton Brown would tell you not to stir more than 10 times and as a faithful disciple, I stirred no more than 10 times. Add the carrots and raisins and stir 3 times to combine. Now, let sit for 5 minutes.
I used a small cookie scoop to dish out the batter and it's really thick so the scoop is ideal. Sprinkle with vanilla sugar, if using. Bake for 15-20 minutes for bigger muffins or 8 minutes for minis. Cool on a baking rack and store in an air-tight container. One of the best parts about vegan baking is that you can lick the spoon with impunity.