To make vegan carrot cake muffins, curdle non-dairy milk, mix it with vegetable oil, sugar and flavorings, mix with flour, baking powder and baking soda, then stir in grated carrot, chopped pineapple, raisins and walnuts. Bake for 25 to 30 minutes.
This recipe uses vanilla, nutmeg, cardamom and cinnamon as flavorings. Soy, oat, almond and cashew milk are some good options for baking. Rice milk is thinner, so you need an additional thickener such as xanthan gum if you use it. You can tell the muffins are done by inserting a toothpick and see if it comes out clean.
Top the muffins with almond butter as a nice accompaniment.