Vegan Carrot Cake Muffins

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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