Ingredients

• 3/4 cup plant based milk (almond, soy, coconut, etc.)
• 1/2 cup oil
• 3/4 cup cane or panela sugar
• 1 cup grated carrot
• 2 Tbs ground flaxseed mixed or blended with 1/4 cup of water
• 1 1/2 tsps baking powder
• 1/4 tsp cinnamon powder
• 1/4 tsp ginger powder
• 2 cups flour (it can be one cup of white flour and one cup of whole wheat flour
• 1/2 cup chopped walnuts
• 1 pinch salt

Preparation

1. Preheat the oven to 340º C.
2. In a container mix all the ingredients, first all the wet ones and then add the dry ingredients, except the walnuts. 
3. In a greased mold, place the dough by spoonfuls without completely filling the muffin tin, just over halfway in.
4. Spoon a little walnuts on top of each muffin and bake for 20-25 minutes or until a toothpick inserted into a muffin comes out dry.