These whole-grain, oil-free, vegan muffins are absolutely delicious and will make your house smell like ginger all day!
Grate carrots, drain pineapple or grate apple, chop walnuts, and put raisins in hot water to soak.
In a mixing bowl, stir together flour, coconut sugar, ginger, baking soda, and salt. Stir in carrots, pineapple or apple, coconut, and walnuts.
In another small bowl or measuring cup, stir together applesauce, vanilla and aquafaba. Fold into the dry ingredients. Drain the raisins, and stir them in, too.
Spoon into a greased muffin tin. Bake at 350 for 25-28 minutes. Let cool completely before eating, as this improves the flavor. Delicious eaten out of the fridge, too.
Use oat flour to make them gluten-free.
Recipe adapted from King Arthur Flour.