I wanted to test it out on this carrot muffin recipe....so I made it twice, using the same exact ingredients, with the replacement of eggs with flaxseed mixture.
3 tbsp flaxseed + 3 tbsp water= 1egg; let it sit for 5 minutes
I made the first batch with eggs, and when I finished making the second batch with flaxseed, the consistency was not as smooth as the first. Hence, I added 4 tbsp of soy milk.
Conclusion is: both tasted similar, vegan muffins were a little more moist than reg. muffins. It might be due to the extra soy milk.
So I have to post the recipe up because I promised some friends that I'd share it w them...
Ingredients:
3/4 cup ww pastry flour
1/2 cup all purpose flour
1teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
6tbsp grounded flaxseed+ 6tbsp water
1/2 cup applesauce
1/2 tbsp vanilla
11/2 cups shredded carrots
4tbsp soy milk
Opt: 1/4 cup chopped pecans or walnuts
-Preheat oven to 350F
-add first 6 ingredients in a bowl
-whisk oil, brown sugar, and flaxseed mixture, soy milk, applesauce, vanilla, and carrots.
-add dry ingredients, and mix until well combined.
-bake for 20 minutes
Vegan carrot muffins
Carrot muffins w/ egg
*edit post: it will look nicer if I have made some vegan cream cheese frosting, and placed a carrot -shaped fondant on top of the muffin.:)
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