1/3cupsliced or slivered almondsplus more for topping
Instructions
Preheat your oven to 350F. Lightly oil or line a baking sheet with muffin liners. In a large bowl, mix together the flour, baking powder, ginger, cinnamon, cardamom, nutmeg, cloves, and salt.
In another bowl, whisk together the vinegar and non-dairy milk. Add the prepared flax egg, vegetable oil, extracts, and sugar. Mix to combine. Add these wet ingredients to the dry ingredients and mix until just evenly combined. Fold in the carrot and almonds.
Transfer the batter to the prepared muffin sheet. Bake muffins for 14-16 minutes, or until the tops are firm and just barely golden. Allow muffins to cool before enjoying.
Notes
*To prepare a flax egg, mix together 1 tablespoon ground flax meal and 3 tablespoons warm water. Allow the mixture to thicken, then proceed with recipe.Muffins will keep in an airtight container at room temperature for up to 4 days. They can be wrapped and frozen for up to 1 month.