Vegan Carrot Cake Muffins

1. Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.

2. Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.

3. Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.

4. Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.

5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Cook's Notes:

They can also be made into bread. Pour the batter into a lightly oiled 8x4-inch loaf pan and bake until an inserted toothpick comes out clean, about 1 hour.

Soy milk or rice milk can be used in place of the almond milk.