Carrot Mini Muffins Without Eggs - cooking recipe

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup soymilk, mixed with vinegar
1 teaspoon vinegar
1/4 cup canola oil
1 1/2 cups finely grated carrots (approximately 3 carrots)

Preparation

Preheat the oven to 375F or to 325F for a convection oven.
Mix the ingredients in the order of the recipe until smooth.
Spoon the batter into muffin cups.
Bake for 40 minutes or for 25 minutes in a convection oven.
Cool a few minutes for easier removal.